|10 min||20 min||4|
|1 cup||Millet, dry|
|3 tbsp||Extra virgin olive oil (divided)|
|3 tbsp||Apple cider vinegar|
|1/8 cup||Lemon juice (fresh squeezed)|
|1 pinch||Sea salt (to taste)|
|1 dash||Black pepper (to taste)|
|1/2 cup||Frozen yellow corn kernels (Can defrost in the jar or if eating immediately steam them. (Or use frozen peas)|
|1 can (15oz)||Cannellini beans, canned (open, drain liquid & rinse)|
|1 stalk(s)||Green onion, scallion, ramp (chopped)|
|1/4 cup||Basil, fresh (chopped)|
|2 tbsp||Parsley, fresh (chopped)|
1. Cook the millet according to package instructions. Let cool slightly and toss with 1 tablespoon of the oil.
2. In a small bowl, whisk together the apple cider vinegar, lemon and remaining 2 tablespoons oil, and salt and pepper to taste.
3. In a medium bowl, combine the cooked millet, all the other ingredients and the dressing.
4. Place in a jar to take on the go or eat immediately.
is rich in fatty acids they are easily digestible and non-acid forming.
They are also rich in fibre which helps you stay fuller longer!