Black Bean And Millet Salad Recipes

BLACK BEAN AND MILLET SALAD

Black Bean and Millet Salad image

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.

Provided by Rita1652

Categories Salad Dressings

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

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)
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon cumin

Steps:

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.
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.

MILLET BOWL WITH BLACK BEANS AND VEGETABLES

Millet Bowl with Black Beans and Vegetables image

This hearty meal is full of clean, flavorful ingredients, including millet, an under-appreciated grain that is more nutritious than rice.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

1/4 cup millet
One 15-ounce can black beans, drained and rinsed
2 tablespoons minced fresh ginger
Kosher salt
1 cup water
4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick
1 medium carrot, peeled and cut into 1/4-inch-thick rounds
2 baby bok choy, halved
1/2 cup shredded red cabbage
1 scallion, thinly sliced
Freshly ground black pepper
2 tablespoons toasted sunflower seeds
3 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar

Steps:

Place millet, black beans,and ginger in a small saucepan.Add 1/2 teaspoon salt andwater. Bring to a boil, stironce, then reduce heat andsimmer, covered, for 25 minutes.Allow to rest for 10minutes, then fluff with a fork.
Steam shiitakes in asteamer over boiling water,covered, for 3 minutes. Addcarrots and bok choy andsteam 4 to 6 minutes more.Remove steamer from heat.
In a small bowl, whisktogether oil and vinegar tomake dressing. Season witha dash of salt.
Transfer millet to bowlsand garnish with steamedand remaining raw vegetables. Season to taste withsalt and pepper. Pour dressingover top and sprinklewith sunflower seeds.

Nutrition Facts : Calories 672 g

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