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Tomato, Basil and Millet Salad
- 1 cup uncooked millet, rinsed and drained
- 3 cups vegetable broth
- 1 (15.0-ounce) can black-eyed peas, rinsed and drained
- 4 green onions, chopped
- 3 fresh basil leaves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pint cherry tomatoes, halved
- 6 large leaves green or red leaf lettuce
Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes.
Remove skillet from heat and carefully add broth.
Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes.
Remove from the heat and set aside to let stand, covered, for 5 minutes.
Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
Add black-eyed peas, green onions and basil to millet, toss gently.
In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat.
Add tomatoes, then spoon salad over lettuce leaves and serve.
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- 1 cup uncooked millet, rinsed and drained
- 3 cups vegetable broth
- 1 (15.0-ounce) can black-eyed peas, rinsed and drained
- 4 green onions, chopped
- 3 fresh basil leaves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pint cherry tomatoes, halved
- 6 large leaves green or red leaf lettuce