Black Bean and Millet Salad
2.9k
A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.
Ingredients
| 1 | cup |
millet
uncooked |
|
| 3 | cups |
water
|
|
| 1 ½ | cup |
black beans
cooked |
|
| 2 | large |
tomatoes
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
cucumbers
|
|
| ⅓ | cup |
water
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
balsamic vinegar
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
allspice
|
* |
| ¼ | teaspoon |
black pepper
|
* |
| ½ | teaspoon |
cumin
|
Directions
Cook the millet in 3 cups of water until all water is absorbed, 30 to 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 ½ 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.
Nutrition Facts
Serving Size 249g (8.8 oz)Amount per Serving
Calories 1578% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 304mg
13%
Total Carbohydrate
10g
10%
Dietary Fiber 6g
24%
Sugars g
Protein
13g
Vitamin A 8%
•
Vitamin C 17%
Calcium 3%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
OK
almost 13 years ago