Black Bean amp Millet Salad
From biceps15 16 years ago
- 30 minutes to make
- Serves 4
Beans and grains combine to make a wholesome lunch or even a dinner time meal. Millet is packed with nutrition and we need to eat more grains in our diets, so here it is. 1 cup of millet cooks like rice does in 3 cups of water in about 30 minutes.
Ingredients
- 1 cup millet, uncooked shopping list
- 3 cups water shopping list
- 2 cups black beans, cooked shopping list
- 2 large tomatoes, chopped shopping list
- 1 medium onion, (or substitute green onions), chopped shopping list
- 1 medium cucumber shopping list
- Dressing shopping list
- 1/3 cup water shopping list
- 3 Tablespoons lemon juice shopping list
- 1 Tablespoon balsamic vinegar shopping list
- 2 teaspoons garlic, minced shopping list
- 1 teaspoon sea salt shopping list
- 1/2 teaspoon allspice shopping list
- 1/4 teaspoon black pepper shopping list
- 1 teaspoon cumin shopping list
How to make it
- Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool.
- In a 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 seeds and cut into 1/2-inch slices. Add the cucumber to the salad.
- Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.
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