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Black Bean And Millet Salad

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Ingredients

Adjust Servings:
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)
1/3 cup water
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons fresh garlic minced
1 teaspoon salt optional

Nutritional information

238.5
Calories
18 g
Calories From Fat
2.1 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
12.3mg
Sodium
46.1 g
Carbs
9.5 g
Dietary Fiber
4.3 g
Sugars
10.1 g
Protein
356g
Serving Size (g)
6
Serving Size

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Black Bean And Millet Salad

Features:
    Cuisine:

    I too substituted olive oil for the water in the dressing. This was a great summer meal for hot days when you don't want to add heat to the house. used my rice maker to cook the millet. DH commented that this was a substantial meal. He expected it not to be filling, but it was, all by itself.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Black Bean and Millet Salad,Millet a wonderful grain,that most think of as bird food. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is mildly sweet, nut-like flavor and contains many beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is high in the minerals iron, magnesium, phosphorous, and potassium. So eat your millet! The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.,I too substituted olive oil for the water in the dressing. This was a great summer meal for hot days when you don’t want to add heat to the house. used my rice maker to cook the millet. DH commented that this was a substantial meal. He expected it not to be filling, but it was, all by itself.,I too substituted olive oil for the water in the dressing. This was a great summer meal for hot days when you don’t want to add heat to the house. used my rice maker to cook the millet. DH commented that this was a substantial meal. He expected it not to be filling, but it was, all by itself.


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    Steps

    1
    Done

    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
    Done

    in a Large Bowl, Combine Millet, Black Beans, Tomatoes, Pepper, Cucumber and Onion.

    3
    Done

    Mix All Dressing Ingredients Until Well Blended and Pour Over the Salad, Tossing to Blend.

    4
    Done

    Cover and Refrigerate Until the Salad Is Well Chilled.

    5
    Done

    Serve on Lettuce Leaves or Stuff Into Pita Bread or Wrap in a Tortilla.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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