This is the best bean salad ever. Creamy millet, hearty beans, sweet carrots, and sesame dressing with toasted sesame seeds. All flavors are blended with green beans to create a unique salad.
It is necessary
- For the salad:
- -1/2 cup sesame seeds
- -1 and 1/2 cups sprouted beans, dry
- -4 and 1/2 cups of water
- -1/2 cup millet
- -1 glass of water
- -1 bunch of cabbage, chopped
- -1/8 tsp kosher salt
- -1 large carrots, cut into thin strips
- For the sauce / dressing:
- -1/4 cup olive oil
- -1 tablespoon sesame oil
- -2 tablespoons of apple cider vinegar
- -2 tablespoons of soy sauce
- -1 tsp sugar or erythritol
- -1/4 tsp ground black pepper
- -1 green onions, chopped
Instructions
Step 1
Preheat oven to 350 F. Spread the sesame seeds on a baking sheet and when the oven is hot, bake the seeds for 10 minutes or until they are lightly browned and fragrant. be careful not to let them burn out.
Step 2
In a large saucepan, bring dry beans and 4 1/2 cups water to a boil. Then cover and simmer for about 20-30 minutes. Check the beans until tender. Drain, rinse and save for later.
Step 3
Add millet to a small saucepan and saute over medium heat for a few minutes. Then, add 1 cup of water and bring to a boil. Cover and reduce heat. Simmer for 15 minutes. Turn off the heat and let stand, covered for about 10 minutes. Stir with a fork and set aside for later.
Step 4
Place the cabbage in a large salad bowl and sprinkle with salt. Remember the cabbage for 1-2 minutes. Add carrots and toasted sesame seeds. Stir.
Step 5
Combine all the dressing ingredients together in a small bowl or jug. Whisk until smooth.
Step 6
Add cooked beans to kale and stir well. Pour the sauce and add the cooked millet. Mix well.
Step 7
Arrange the salad on plates, sprinkle with herbs on top. Bon Appetit!
