| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Beans, Low-fat, Grain, Vegan | 8 | Servings |
INGREDIENTS
| 1 | c | Millet, uncooked |
| 3 | c | Water |
| 1 1/2 | c | Black beans, cooked |
| 2 | lg | Tomatoes, chopped |
| 1 | md | Onion, chopped |
| 1 | md | Cucumber |
| 1/3 | c | Water |
| 3 | tb | Lemon juice |
| 2 | ts | Balsamic vinegar |
| 1 | ts | Garlic, minced |
| 1 | ts | Salt |
| 1/4 | ts | Allspice |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Cumin |
INSTRUCTIONS
DRESSING Cook the millet in 3 cups of water until all water is absorbed, 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”