Butter Bean, Millet and Radish Salad
This butter bean, millet and radish salad is fresh, vibrant, and full of flavour. Creamy butter beans and fluffy millet are combined with crisp radishes, thinly sliced onion, parsley, lemon juice, olive oil and tangy sumac. It’s a simple, nourishing vegan salad that works perfectly as a light lunch, healthy side dish, or meal-prep friendly grain salad.
Ingredients
For the millet
- 1 cup dried millet
- 2 cups water
For the salad
- 1 can butter beans drained and rinsed
- 1 small white onion thinly sliced
- 300 g (0.6 lb) radishes thinly sliced
- 1 handful fresh parsley finely chopped
For the dressing
- ½ teaspoon salt
- 1 teaspoon sumac
- Juice of ½ lemon
- 2 tablespoons olive oil
Instructions
- Add the millet and water to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the millet is tender and the water is absorbed. Fluff with a fork and let it cool slightly.
- Thinly slice the white onion and radishes. Finely chop the parsley.
- In a large bowl, combine the sliced onion, radishes and parsley. Add the salt, sumac, lemon juice and olive oil. Toss well so the vegetables soften slightly and absorb the dressing.
- Add the drained butter beans and the cooked millet to the bowl.
- Toss everything together gently until evenly combined. Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.