Black Bean and Millet Salad
Ready In: 35 mins
Serves: 6
Ingredients
- 1 cup millet, well rinsed uncooked
- 2 1⁄2-3 cups water
- 2 cups canned low sodium black beans
- 2 large tomatoes, chopped
- 1 small red bell pepper, diced
- 1 medium cucumber, seeds removed and diced
- 1 medium onion, diced
- chopped parsley (optional)
- chopped cilantro, to taste (optional)
Dressing
- 1⁄3 cup water
- 3 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh garlic, minced
- 1 teaspoon salt (optional)
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 teaspoon cumin
Directions
- Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
- In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
- Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
- Cover and refrigerate until the salad is well chilled.
- Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.
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