Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette

Makes four to six servings

Ingredients

• 2 cups cooked millet
• 1 can black beans (15 oz.), drained and rinsed
• 1 cup grated carrots
• 2 cups thinly sliced raw kale, ribs discarded
• ½ cup pumpkin seeds, toasted
• 3 green onions, chopped
• ¼ cup sun-dried tomatoes, rehydrated in warm water, drained and minced
• ¼ cup sherry vinegar or apple-cider vinegar
• ½ cup extra-virgin olive oil
• ¼ to ½ tsp. salt, or to taste
• ½ tsp. smoked Spanish paprika
• ¼ tsp. chipotle-pepper powder

Directions

1. Mix the millet, beans, carrots, kale, pumpkin seeds and green onions in a medium bowl.
2. Whisk the sun-dried tomatoes, vinegar, olive oil, salt and spices together in a small bowl.
3. Toss the millet-and-bean mixture with the vinaigrette, and serve.