Title: Black bean and millet salad
 Categories: Beans, Low-fat, Grain, Vegan
      Yield: 8 Servings
 
      1 c  Millet, uncooked
      3 c  Water
  1 1/2 c  Black beans, cooked
      2 lg Tomatoes, chopped
      1 md Onion, chopped
      1 md Cucumber

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  Water
      3 tb Lemon juice
      2 ts Balsamic vinegar
      1 ts Garlic, minced
      1 ts Salt
    1/4 ts Allspice
    1/4 ts Black pepper
    1/2 ts Cumin
 
  Cook the millet in 3 cups of water until all water is absorbed, 30-45
  minutes.  Fluff with a fork and allow to cool slightly. In a very
  large bowl, combine millet, black beans, tomatoes, and onion. Peel
  several strips from the cucumber (it should look striped) and cut it
  lengthwise into four pieces.  Remove the seedy part from the pieces
  and cut them into 1/2 inch slices. Add the cucumber to the salad. Mix
  all dressing ingredients until well-blended.  Pour over the salad and
  toss to blend. Cover and refrigerate until the salad is very well
  chilled. Serve on lettuce leaves or stuff into pita breads.