Millet Timbales With Black Bean Salsa

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Washington Post


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3 scallions

1 cup hulled millet, picked over and thoroughly rinsed

4 cups boiling water

1/2 teaspoon salt, plus more to taste

2 cups frozen corn kernels, preferably defrosted

3 cups canned black beans, drained and rinsed

1 teaspoon ground cumin (optional)

1 cup store-bought chipotle or fire-roasted salsa

2 tablespoons olive oil

1/2 cup well-shaken low-fat buttermilk, plus more if needed

Freshly ground black pepper

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