Black Bean and Millet Salad
Source of Recipe
Oldfashionedliving.com
Recipe Introduction
Basic Millet: Use 1 cup of millet to 2 cups of liquid. Bring the
liquid to a boil, add millet and reduce the heat. Cover and
simmer for 20 minutes until the liquid is absorbed and the
millet is tender but not mushy. Remove from heat and allow
it to stand, covered for 10 minutes. Fluff as you do for rice.
Millet can also be toasted in a skillet before cooking. (It will
pop as it toasts).
1 cup millet, uncooked
3 cups water
2 cups canned black beans, drained and rinsed
2 large tomatoes, chopped
1 small green bell pepper, diced
1 medium cucumber, seeded & diced
1 small red onion, sliced very thinly
Optional: 1 seeded and minced jalapeno pepper
Dressing:
1/3 cup water
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon garlic, minced
1/4 tsp. salt
1/8 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
Cook the millet in 3 cups of water (as above) until the water is
absorbed. In a large bowl, combine the cooked, cooled millet,
black beans, tomatoes, pepper, cucumber and onion. Mix all
the dressing ingredients with a whisk until well blended. Pour
over the salt, and toss to combine. Chill til serving time.
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