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Mexican-style black bean and millet salad


  • Mexican-Style Black Bean and Millet Salad
  • Mexican-Style Black Bean and Millet Salad, Photo 2
  • Mexican-Style Black Bean and Millet Salad, Photo 3
Recipe type:
Starter
Number of serving:
5 servings
Preparation:
15 min
Cook time:
75 min
Ready in:
1 h, 30 m
Difficulty:
Very Easy

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

Preparation

Step 1

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.

Step 2

Separately, rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added.

Step 3

Drain the beans and add to a medium saucepan. Cover with water and bring to a boil, then immediately reduce the heat to low.

Step 4

Cover, and let simmer for 1 hour or until the beans are tender but not falling apart.

Step 5

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.

Step 6

Remove from heat, fluff with a fork, and set aside to cool while the beans are cooking.

Step 7

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.

Step 8

Serve warm or cold.

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