Mexican-style black bean and millet salad

Ingredients

Salad:

• 2/3 cup dried black beans
• 1 cup millet
• 1 shallot, minced
• 1 clove garlic, minced
• 1 carrot, shredded
• 1 orange or red bell pepper, seeded and cut into thin strips
• 2 jalapeño peppers, seeded and cut into thin strips
• 1 pint cherry tomatoes, halved
• handful fresh parsley, chopped

Dressing:

• juice of 2 lemons
• 2 teaspoons balsamic vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground allspice

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Preparation

• Rinse the millet under cold running water and place in a medium saucepan. Cover with 2 cups of cold water, and leave to soak overnight.
• Separately, rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added.
• Drain the beans and add to a medium saucepan. Cover with water and bring to a boil, then immediately reduce the heat to low.
• Cover, and let simmer for 1 hour or until the beans are tender but not falling apart.
  
• Meanwhile, bring the millet to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water has been absorbed.
• Remove from heat, fluff with a fork, and set aside to cool while the beans are cooking.
• Combine the millet, beans, and vegetables in a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently to blend.
• Serve warm or cold.