Mexican-style black bean and millet salad

vote now
5 servings
Very Easy
1 h 30 m






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.
Report a mistake in the recipe text
You tried this recipe ?
Mention @petitchef_en and tag #petitchef

You may like

Mexican chicken drumsticks with a delicious marinade

You may like


Photos of members who cooked this recipe


Rate this recipe: