Black Bean and Millet Salad

• 1 cup millet uncooked
• 3 cups water
• 1 1/2 cup black beans cooked
• 2 large tomatoes chopped
• 1 medium onions chopped
• 1 medium cucumbers
• 13 cup water
• 3 tablespoons lemon juice
• 2 teaspoons balsamic vinegar
• 1 teaspoon garlic minced
• 1 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin

1. Cook the millet in 3 cups of water until all water is absorbed, 30 to 45 minutes.
2. Fluff with a fork and allow to cool slightly.
3. In a very large bowl, combine millet, black beans, tomatoes, and onion.
4. Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces.
5. Remove the seedy part from the pieces and cut them into 1/2 inch slices.
6. Add the cucumber to the salad.
7. Mix all dressing ingredients until well-blended.
8. Pour over the salad and toss to blend.
9. Cover and refrigerate until the salad is very well chilled.
10. Serve on lettuce leaves or stuff into pita breads.

millet, water, black beans, tomatoes, onions, cucumbers, water, lemon juice, balsamic vinegar, garlic, salt, allspice, black pepper, cumin

Taken from recipeland.com/recipe/v/black-bean-millet-salad-257 (may not work)