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servings:

Black-eyed peas mix with cherry tomatoes, fresh basil, green onions and red leaf lettuce in this colorful, flavor-filled salad. Experiment with different whole grains; we used millet but barley or quinoa work equally well.

• 1 cup uncooked millet, rinsed and drained
• 3 cups vegetable broth
• 1 (15-ounce) can black-eyed peas, rinsed and drained
• 4 green onions, chopped
• 3 fresh basil leaves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 pint cherry tomatoes, halved
• 6 large leaves green or red leaf lettuce

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