Black Bean And Millet Salad

[Guest guest]

Black Bean And Millet Salad

 

1 cup millet, uncooked

3 cups water

1 1/2 cups black beans, cooked

2 large tomatoes, chopped

1 medium onion, chopped

1 medium cucumber

 

Dressing;

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

 

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. Serves 8.

 

 

 

 

 

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