African Millet Salad with Corn and Peppers
Brighten up your meal routine with this vibrant African Millet Salad with Corn and Peppers—a deliciously wholesome blend of fluffy millet, sweet corn, colorful bell peppers, and aromatic spices. Naturally gluten-free and loaded with nutrients, this salad combines the nutty goodness of millet with smoky paprika, zesty lemon juice, and a touch of cumin for a bold, earthy flavor profile. Finely diced red onion and fresh cilantro add a refreshing crunch, while an optional sprinkle of creamy feta cheese makes it irresistibly satisfying. Perfect as a side dish or light main course, this salad is a breeze to prepare and can be served warm or chilled, making it ideal for picnics, meal prep, or weeknight dinners.
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 0.5 teaspoon salt
- 1.5 cups sweet corn kernels (cooked or canned, drained)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 0.5 medium red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Rinse the millet under cold running water to remove any impurities or bitterness.
In a medium saucepan, bring 2 cups of water to a boil and add 0.5 teaspoon of salt.
Add the rinsed millet to the boiling water, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the millet has absorbed all the water and is tender.
Remove the saucepan from heat and let the millet sit covered for 5 minutes. Then fluff it with a fork and transfer it to a large mixing bowl to cool slightly.
While the millet is cooling, prepare the vegetables: dice the red and yellow bell peppers, finely dice the red onion, and chop the fresh cilantro.
Once the millet has cooled, add the sweet corn, diced bell peppers, red onion, and cilantro to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, smoked paprika, and black pepper to create the dressing.
Pour the dressing over the salad and gently toss all the ingredients until well combined.
If desired, sprinkle crumbled feta cheese on top for an added burst of creaminess.
Serve the salad immediately at room temperature or chill it in the refrigerator for 30 minutes for a refreshing cold salad.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3377 mg | 147% | |
| Total Carbohydrate | 271.4 g | 99% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 38.1 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
