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Ingredients Jump to Instructions ↓

  1. 1 cup millet, uncooked

  2. 3 cup water

  3. 1 1/2 cup black beans, cooked

  4. 2 lg tomatoes, chopped

  5. 1 md onion, chopped

  6. 1 md cucumber

  7. --DRESSING--

  8. 1/3 cup Water

  9. 3 tablespoon Lemon juice

  10. 2 teaspoon Balsamic vinegar

  11. 1 teaspoon Garlic, minced

  12. 1 teaspoon salt

  13. 1/4 teaspoon Allspice

  14. 1/4 teaspoon Black pepper

  15. 1/2 teaspoon Cumin

  16. 3 cups of water until all water is absorbed,

  17. 30-45 minutes. Fluff with a fork and allow to cool slightly. In a very large bowl, combine millet, black beans, tomatoes, and onion. Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seedy part from the pieces and cut them into 1/2 inch slices. Add the cucumber to the salad. Mix all dressing ingredients until well-blended. Pour over the salad and toss to blend. Cover and refrigerate until the salad is very well chilled. Serve on lettuce leaves or stuff into pita breads.

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