Millet Salad With Sweet Corn And Avocado

• 1 cup uncooked millet, rinsed and drained
• 4 cups water
• 1 teaspoon sea salt, divided
• 4 cups fresh corn kernels (about 8 ears)
• 1/3 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 2 tablespoons chopped green onions
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons ground cumin
• 3 to 4 jalapeno peppers, seeded and finely chopped
• 4 cups chopped tomato
• 1 diced peeled avocado

1. Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.
2. Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeno). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.

millet, water, salt, fresh corn kernels, fresh cilantro, lime juice, green onions, extravirgin olive oil, ground cumin, peppers, tomato, avocado

Taken from www.myrecipes.com/recipe/millet-salad-with-sweet-corn-avocado (may not work)