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

Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.

Millet salad on a red plate

Makes four to six servings


  • 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.

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions