Black Bean and Millet Salad
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Saved in 29 recipe boxes and 14 cookbooks
Saved in 29 recipe boxes and 14 cookbooks
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A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.
Metric measurements
* Nutrition Facts
Ingredients
| 1 | cup | millet | uncooked |
| 3 | cups | water | |
| 1 1/2 | cup | black beans | cooked |
| 2 | large | tomatoes | chopped |
| 1 | medium | onion | chopped |
| 1 | medium | cucumbers | |
| 1/3 | cup | water | |
| 3 | tablespoons | lemon juice | |
| 2 | teaspoons | balsamic vinegar | |
| 1 | teaspoon |
garlic |
minced |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | allspice | |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | cumin |
Directions
Cook the millet in 3 cups of water until all water is absorbed, 30-45 minutes.
Fluff with a fork and allow to cool slightly.
In a very large bowl, combine millet, black beans, tomatoes, and onion.
Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces.
Remove the seedy part from the pieces and cut them into 1/2 inch slices.
Add the cucumber to the salad.
Mix all dressing ingredients until well-blended.
Pour over the salad and toss to blend.
Cover and refrigerate until the salad is very well chilled.
Serve on lettuce leaves or stuff into pita breads.
First published: 1996-01-27 last updated: 2012-05-06
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based on 3 ratings,
best: 5, worst: 0,
reviews: 2
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