Black Bean and Millet Salad recipe

Yum! I made this last night on a whim after googling millet and black bean recipes bcs I wanted to use them both. I often google recipes with the ingredients I have on hand and end up with great recipes. I didn't think that my kids would eat this, but they actually did. I think the fact that dad was home and did a great selling job on it made the difference though! The raw onions are a bit strong for the smaller kids so you may want to lightly saute them first. I liked them raw though. I did not add the parsley or cilantro this time but I will next time. I also did not put it on lettuce like in the photo due to time constraints; we just served it right from the bowl.

Miriam

Black Bean and Millet Salad

By Rita~

Added November 23, 2005 | Recipe #146049

Read more: http://www.food.com/recipe/black-bean-and-millet-salad-146049#ixzz1uO0pBAci

Ingredients:

Servings:

  6   6

6

Units: US | Metric

• 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:

1. 1
   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.
2. 2
   In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
3. 3
   Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
4. 4
   Cover and refrigerate until the salad is well chilled.
5. 5
   Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.