Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette

This is from Experience Life Magazine but I change the amount of oil to 1/4 c

Makes four to six servings

• 2 cups cooked millet
• 1 can black beans (15 oz.), drained and rinsed
• 1 cup grated carrots
• 2 cups thinly sliced spinach
• ½ cup pumpkin seeds, toasted
• 3 green onions, chopped
• ¼ cup sun-dried tomatoes, rehydrated in warm water, drained and minced
• ¼ cup sherry vinegar or apple-cider vinegar
• 1/4  cup extra-virgin olive oil
• ¼ to ½ tsp. salt, or to taste
• ½ tsp. smoked Spanish paprika
• ¼ tsp. chipotle-pepper powder

Mix the millet, beans, carrots, kale, pumpkin seeds and green onions in a medium bowl. Whisk the sun-dried tomatoes, vinegar, olive oil, salt and spices together in a small bowl. Toss the millet-and-bean mixture with the vinaigrette, and serve.