Mexican-style black bean and millet salad

Name: Mexican-style black bean and millet salad
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 5
Cuisine: En
Ingredients: 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; 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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Starter

Very Easy

1 h 30 m

Preparation

Preparation15 min

Cook time1 h 15 m

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.