Preheat oven to 350 degrees.
Rinse millet in a fine mesh strainer. Place the millet, 1 cup of water, and a few grains of sea salt in a pot. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
Place corn in oven (with husks on) directly on the rack and bake for 30 minutes.
Meanwhile, combine the olive oil, vinegar, garlic, lemon, and salt and pepper in a large mixing bowl.
Chop the tomato and add to the dressing, allowing the tomatoes to marinate. (Note: remove the crushed garlic before adding in the beans and corn).
Bring a medium pot of water to boil and add green beans, cooking for 3 minutes until bright green and tender. Rinse with cold water and add to the tomatoes.
Once corn is tender, cut off the cob and add to the tomatoes. Add the millet to the mixing bowl and toss well. Taste and adjust seasoning, adding more salt, pepper, or lemon as needed.