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Black Bean & Millet Salad

1 cup millet, uncooked
3 cups water
1 1/2 cups black beans, cooked(or 1 15 ounce can, drained)
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber
1/3 cup water
3 tablespoon Lemon juice
2 tablespoon balsamic, red wine, or apple cider 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 the 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 the cucumber and cut into small chunks, and add it to the salad.

Mix the dressing ingredients until well-blended. Pour over the salad and toss to blend. Cover and refrigerate until the salad is well-chilled. Serve on lettuce leaves or in pita bread.

Serves 4