Tiva Luckett


Black Bean and Millet Salad


Black Bean and Millet Salad
1 cup millet, uncooked
3 cups water
2 cups black beans, cooked
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber
1/3 cup water
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons garlic, minced
1 teaspoon sea salt
1/2 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon cumin

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. Cut cucumber lengthwise 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. Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or in pita bread.


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