Black-eyed peas mix with cherry tomatoes, fresh basil, green onions and red leaf lettuce in this colorful, flavor-filled salad. Experiment with different whole grains; we used millet but barley or quinoa work equally well.
Special Diets:
Ingredients
Method
Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes.
Remove skillet from heat and carefully add broth.
Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes.
Remove from the heat and set aside to let stand, covered, for 5 minutes.
Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
Add black-eyed peas, green onions and basil to millet, toss gently.
In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat.
Add tomatoes, then spoon salad over lettuce leaves and serve.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.