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