Black Bean And Millet Salad

• 1 cup millet, well rinsed uncooked
• 2 1/2 - 3 cups water
• 2 cups canned low sodium black beans
• 2 large tomatoes, chopped
• 1 small red bell pepper, diced
• 1 medium cucumber, seeds removed and diced
• 1 medium onion, diced
• chopped parsley (optional)
• chopped cilantro, to taste (optional)
• Dressing
• 1/3 cup water
• 3 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh garlic, minced
• 1 teaspoon salt (optional)
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 teaspoon cumin

1. Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
2. In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
3. Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
4. Cover and refrigerate until the salad is well chilled.
5. Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.

millet, water, black beans, tomatoes, red bell pepper, cucumber, onion, parsley, cilantro, dressing, water, lemon juice, balsamic vinegar, fresh garlic, salt, cayenne pepper, black pepper, cumin

Taken from www.food.com/recipe/black-bean-and-millet-salad-146049 (may not work)