4 c. cooked black beans
2 c. fresh or frozen corn, lightly sauteed
1 c. jicama, chopped
3 stalks celery with leaves, chopped
1 each: red, yellow, orange, and green bell pepper
1 1/2 c. cooked millet
3 hearts romaine, chopped
Tomatillo-Avocado Dressing, below
Toss beans, corn, jicama, celery, bell peppers and millet. Spoon onto romaine and serve with dressing.
Tomatillo-Avocado Dressing
3 tomatillos, husked
½ c. cilantro
Juice of 1 lime
½ jalapeno, seeds removed and chopped
1 clove garlic, minced
1 small avocado, peeled and pitted
4 green onions
Blend all ingredients until smooth. Add a pinch of salt if needed.
To your health and happiness,
Hailey
