Petitchef

Mexican-style black bean and millet salad

Starter
5 servings
15 min
75 min
Very Easy

Ingredients

Number of serving: 5

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 jalapeƱo 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

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.

Photos

Mexican-Style Black Bean and Millet Salad, photo 1Mexican-Style Black Bean and Millet Salad, photo 2Mexican-Style Black Bean and Millet Salad, photo 3





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