Appetizers / Soups / Salads

Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal* is for Side Dish.

Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal* takes several minutes to prepare.

Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal* takes several minutes to cook.

Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal* makes 12 servings.

The ingredients for Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal* are:

1 cup millet, well rinsed uncooked
2 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
1 can chopped green chilies
chopped parsley (optional)
chopped cilantro, to taste (optional)
6 tablespoons lime juice
2 tablespoon vinegar
1 Tbsp jalapeno
2 teaspoons fresh garlic, minced
2 teaspoon salt (optional)
1Tbsp jalapeno juice
1⁄4 teaspoon black pepper
2 teaspoon cumin
1Tbsp oil

Here is how you make Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal*:

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.

The nutritional information for Mexican Black Bean and Millet Salad-1 serv=1/2 c.=128 cal* is:

• Servings Per Recipe: 12
• 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