Bean and Millet Salad

Ingredients

1 cup millet, rinsed uncooked

2 ½ cups water

2 cups cooked black beans or kidney 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)

½ cup corn kernels (optional)

Dressing

1/3 cup water

3 tablespoons lemon juice

1 tablespoon balsamic vinegar

2 teaspoons garlic, minced

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 teaspoon cumin

Directions

Cook the millet in 2 1/2 cups of water. (Best way to cook millet is to let the millet and water boil on high heat, then reduce the heat to low and simmer the millet in a covered pan for about 25 minutes till water is absorbed).Fluff with fork and allow to steam 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.