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I happened to have three leftover ears of cooked corn. I shaved the kernels and roasted them in a bit of EVOO, until they started to char. Substitute with canned or frozen, about 2 c worth. Trader Joe’s has a nice frozen bag of roasted kernels.

I added a few cherry tomatoes at the end, but only because I had a few that needed to be eaten. I used this along with sliced rotisserie chicken in a burrito with pumpkin chili mole. This dish can be eaten hot or cold.

black bean, corn and milletWhat you need:

  • 2 c cooked millet
  • 3 ears of corn, cooked, shaved and roasted
  • 1 15-oz can black beans, rinsed and drained
  • 1/2 Vidalia onion, chopped
  • 1/4 c scallion, thinly sliced
  • 1/2 jalapeno, diced
  • 1 garlic clove, finely chopped
  • freshly ground sea salt and black pepper to taste
  • 1/4 c Devo Olive Oil Chipotle EVOO
  • 1/8 c Devo Olive Oil Jalapeno White Balsamic
  • 2 tbs fresh lemon juice
  • 2 tsp ground cumin
  • 1/4 c cilantro, chopped

What you do:

  • In lg bowl combine millet, corn, black beans, tomatoes, scallion, jalapenos and garlic,
  • In sm bowl, mix EVOO, lemon juice, balsamic, cumin, cilantro.
  • Add EVOO mixture to millet mixture.
  • Gently toss to mix.
  • Season with salt and pepper to taste.
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