Let me tell you a little bit about my friend Tara. Tara and I met when we were sophomores in college. We instantly bonded over our love for Women’s Studies classes, late-night workouts, and large cups of tea. Tara taught me so much about food, art, and life; she helped me sort out all of that stuff that you need to sort out in your early twenties.
Awhile back she asked me to post some recipes with millet. I have to say that she is one of the few people for whom I would fulfill this request because… well, I don’t actually like millet. I tried it once in a not-so-great recipe and then gave it up. I know that’s the worst excuse ever. This is exactly why I knew it was time to get back in the millet game.
I’ve now experimented with several different millet dishes and this is
This salad can be served warm or cold, but I definitely prefer it heated up. It calls for two cups of cooked aduki beans which is about the equivalent of 1 can or 1 cup uncooked beans. This salad is lemony and hearty, perfect for winter evenings.