| 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
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