Millet and Black Bean Salad with Corn and Avocado

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A refreshing, protein-packed salad featuring cooked millet, black beans, sweet corn, and creamy avocado, dressed in a zesty lime vinaigrette. This salad recipe, ready in about 40 minutes, pairs Millet, Black beans, Corn into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 229 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Millet
• 1 can (15 oz), rinsed and drained Black beans
• 1 cup, frozen and thawed Corn
• 1, diced Avocado
• 1/4 cup, finely diced Red onion
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 2 tbsp, chopped Cilantro
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring 2 cups water to a rolling boil in a medium saucepan. Add 1 cup millet and 1/4 tsp salt, reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. Step 2: In a large bowl, combine 1 cup cooked millet, 1 can rinsed and drained black beans, 1 cup thawed corn, 1 diced avocado, and 1/4 cup finely diced red onion.
3. Step 3: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
5. Step 5: Garnish with 2 tbsp chopped cilantro and serve chilled.