Millet and Black Bean Salad
Ingredients
SALAD:
- 1 cup millet uncooked and rinsed
- 2 ½-3 cups vegetable broth
- 2 cups black beans drained
- 2 large tomatoes chopped
- 1 small yellow bell pepper diced
- 1 medium cucumber diced
- 1 medium red onion diced
- ½ cup cilantro chopped
- makes 4 tablespoons
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic pressed
- Pinch dried basil
- Pinch dried oregano
Instructions
- In a medium saucepan, cook the millet in 2 cups of vegetable broth until broth is absorbed, about 20-30 minutes. Allow to cool: fluff with fork. In a large bowl, combine cooked millet, drained black beans, tomatoes, pepper, cucumber, and red onion. Mix all dressing ingredients together and pour over the salad. Cover and refrigerate until chilled.
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