Light Millet Salad with Bell Pepper, Corn & Kidney Beans
30 min
Vegan
4133
For 2 Portions
120 g
millet
100 g
kidney beans, canned
80 g
corn, canned
1
green onion
1/2
iceberg lettuce
1/2
lime
1/2
red bell pepper
2 tbsp
olive oil
2 tsp
white wine vinegar
1 tsp
maple syrup
paprika powder, sweet
pepper
salt
1. All set?
2. Rinse millet with hot water and cook it according to package instructions.
3. Meanwhile, wash and slice green onions.