Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal*
- Number of Servings: 12
Ingredients
1 cup millet, well rinsed uncooked2 water2 cups canned low sodium black beans2 large tomatoes, chopped1 small red bell pepper, diced1 medium cucumber, seeds removed and diced1 medium onion, diced1 can chopped green chilieschopped parsley (optional)chopped cilantro, to taste (optional)6 tablespoons lime juice2 tablespoon vinegar1 Tbsp jalapeno2 teaspoons fresh garlic, minced2 teaspoon salt (optional)1Tbsp jalapeno juice1⁄4 teaspoon black pepper2 teaspoon cumin1Tbsp oil
Cook the millet in 2 cups of water until water is absorbed, about 15 minutes. let sit for 15 more minutes in pot, fluff with fork and cool.
In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
Cover and refrigerate until the salad is well chilled.
Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.
In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
Cover and refrigerate until the salad is well chilled.
Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.
Nutritional Info Amount Per Serving
- Calories: 128.0
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 16.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.2 g
- Protein: 4.6 g
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