This light dish is perfect for lunch or as a side for dinner.
1 cup millet, cooked in 1 3/4 c water
3/4 cup steamed sweet corn, fresh or frozen
1/2 cup edamame beans, steamed and removed from pods
1/2 cup chopped Carrot Escabeche
1 cup chopped greens, spinach or arugula
2 green onions, chopped
1/4 cup chopped basil
1 teaspoon minced thyme
1/3 cup olive oil
3 tablespoons Carrot Escabeche juice
1 tablespoon lemon juice
1/4 teaspoon each salt and pepper
Combine ingredients in a medium bowl. Serve at room temperature.