1 cup millet
2-1/4 cups water
1 can (15 ounces) corn, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup grape or cherry tomatoes, halved
6 green onions, sliced
1 avocado, pitted, peeled, and diced
1/4 cup finely chopped cilantro
1 teaspoon cumin
2 limes, juiced
1/4 cup olive oil
1/4 cup vegetable oil
Salt and pepper, to taste
Add the millet to a large heavy saucepan and toast over moderate heat for about 4 minutes, stirring. Pour in the water; stir. Bring to a simmer; cover and simmer for about 15 to 17 minutes or until the millet fluffs and water is absorbed. Let stand 10 minutes, undisturbed. Transfer to a large bowl and cool completely. Add corn, black beans, tomatoes, green onions, avocado, and cilantro to the millet; stir gently.
Blend cumin, lime juice, and oils in a measuring cup. Season with salt and pepper, to taste. Toss the millet mixture with the dressing.
Sara's Tip: This simple grain dish can be served at room temperature. Leftovers reheat nicely the next day and make a super side dish.