Ingredients
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1 cup millet, well rinsed uncooked
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2 1/2-3 cups water
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2 cups canned low sodium black beans
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2 large tomatoes, chopped
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1 small red bell pepper, diced
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1 medium cucumber, seeds removed and diced
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1 medium onion, diced
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chopped parsley
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chopped cilantro, to taste
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1/3 cup water
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3 tablespoons lemon juice
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1 tablespoon balsamic vinegar
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2 teaspoons fresh garlic, minced
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1 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/4 teaspoon black pepper
Instructions
- 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.