Oh My Potluck!

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One In A Millet Salad

Once In A Millet SaladAs the season changes and the air warms up, I start leaning toward dishes that require less heat to make. Come summer, I’ll be eating practically everything raw to avoid the oven and stove. which, sadly, limits the number of cookies and cakes I can make so salads abound.

Once In A Millet Salad Ingredients

Luckily, summer is also the time when many of the fruits and vegetables can be picked up fresh from the farmer’s market: lettuces, cucumbers, corn, peas, beans, peppers, zucchini, eggplant and more. What’s your favourite summer vegetable (or fruit)?

Once In A Millet Salad

Personally, I have never “got” tomatoes. This is certainly a recipe where cherry tomatoes would fit quite well, but I couldn’t bring myself to add them. From time to time I’ll have them, but I’m never really excited about a tomato.

Once In A Millet Salad

Here’s a strange, summer-sounding song to start you off making this recipe. I’ve always related these big fuzzy guitar sounds (a.k.a. shoegaze and dream pop) to summer, probably because it’s what I love listening to on road trips, which commonly happen in the summer. It’s the sound the blaring sun makes as it drenches the world in light and warmth. Beliefs are a band from Toronto; this song, “Lilly”, comes off their first and only album (so far):

Maybe I’ll bring a small bowl of this salad on my next road trip. It’s great for potlucks, but it would work equally well for nibbles on the highway.

Once In A Millet Salad

One In A Millet Salad

Makes 15-20 small side helpings

  • 2 teaspoons extra virgin olive oil
  • 1 cup millet, well rinsed, uncooked
  • 2 3/4 cups water
  • 1 cup snow peas, trimmed
  • 1 (15 ounce) can black beans
  • 1 1/4 cups sweet corn kernels
  • 1 small red bell pepper, diced
  • 1 small yellow onion, diced (about 1 cup)


  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoon red wine vinegar
  • 2 teaspoons fresh garlic, minced
  • 1 tablespoon minced fresh dill
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (optional)
  1. Heat the olive oil in a medium saucepan. Add the millet and toast until fragrant (about 2 minutes). Quickly pour in 2 1/4 cups water and bring to a boil. Cover, reduce heat and simmer for 15 minutes, no peaking! Keeping the cover tightly on the pan, remove from heat and allow to sit for 10 minutes. Fluff with fork and set aside.
  2. In a small saucepan, bring 1/2 cup water to a boil. Add snow peas and steam for a couple minutes, until they turn bright green. Rinse under cold water.
  3. Combine the cooked millet, snow peas, black beans, red pepper, onion and corn.
  4. In a small bowl, whisk together the dressing ingredients. Pour over the millet and vegetables. Toss to coat. Cover and bring to potluck!
  5. This salad can sit for a couple of days if you need to prepare something in advance.

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This entry was posted on July 12, 2014 by in Salad, Side Dish, Summer, Vegan, Vegetarian and tagged , , , , , .

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