Recipe ingredients and directions:

 Yield: 8 servings

1 c Millet, uncooked

3 c Water

1 1/2 c Black beans, cooked

2 lg Tomatoes, chopped

1 md Onion, chopped

1 md Cucumber


1/3 c Water

3 T Lemon juice

2 ts Balsamic vinegar

1 ts Garlic, minced

1 t Salt

1/4 ts Allspice

1/4 ts Black pepper

1/2 ts 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.

Note: Try this using your favorite salad dressing

instead of this one.

Category: Bean Salads Recipes