Black Bean and Millet Salad
Bright, vibrant, and packed with wholesome ingredients, this Black Bean and Millet Salad is a refreshing twist on classic grain salads. Featuring fluffy millet as the base, combined with protein-rich black beans, crisp red bell peppers, crunchy cucumbers, and zesty red onions, this dish strikes the perfect balance of flavors and textures. Fresh parsley and cilantro bring a burst of herbal freshness, while a tangy lime and cumin-spiced dressing ties everything together. Easy to prepare in just 35 minutes, this nourishing salad is naturally gluten-free, vegan, and ideal as a light lunch, a side dish, or a picnic-ready meal. Serve chilled or at room temperature for a delightfully healthy and satisfying bite!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 1 can (15 oz) black beans
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup (chopped) fresh parsley
- 0.25 cup (chopped) fresh cilantro
- 3 tablespoons olive oil
- 1 large (juiced) lime
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the millet under cold water using a fine mesh sieve.
In a medium saucepan, combine the millet and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the millet simmer for 15 minutes or until the water is fully absorbed.
Remove the millet from the heat and let it sit, covered, for 5 minutes. Fluff the cooked millet with a fork and allow it to cool completely.
While the millet is cooling, drain and rinse the black beans. Set aside.
Dice the red bell pepper, cucumber, and red onion into small, bite-sized pieces.
In a large mixing bowl, combine the cooked millet, black beans, diced vegetables, chopped parsley, and chopped cilantro.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Taste and adjust seasonings if needed.
Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld together.
Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 11.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
