Tomato, Basil, and Millet Salad with Black-Eyed Peas

I tried out another millet salad recipe tonight- it has a balsamic dressing, black-eyed peas, and cherry tomatoes. It's super delicious, though a bit ugly, and comes from the Whole Foods recipe collection that they have on their website. I wish the recipes were sorted by type of food (salad, main dish, etc), but you can search by ingredient, and they also have them grouped by rating and date posted. I have been pretty impressed with their recipes; they almost always taste great, and they are generally quick and easy to put together. This salad is much more "wet" than the one I posted a few days ago. I suspect that's because millet drinks up moisture, and starting out with a salad that has slightly more liquid in it will keep it at a nice consistency for a few days. This makes a great big bowl and it would be an ideal side to take to a picnic or potluck.
Tomato, Basil, and Millet Salad with Black-Eyed Peas
from wholefoodsmarket.com

1 cup uncooked millet, rinsed and drained

3 cups vegetable broth

1 (15-ounce) can black-eyed peas, rinsed and drained

1 cup chopped green onions

1/3 cup thinly sliced basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

Ground black pepper, to taste

1 pint cherry tomatoes, halved

salad greens

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool. 

Add black-eyed peas, green onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon over salad greens and serve.