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
————————-DRESSING————————-
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
