|1 cup||millet, uncooked|
|1 1/2 cups||black beans, cooked|
|2 large||tomatoes, chopped|
|1 medium||onion, chopped|
|3 tbsp.||lemon juice|
|2 tsp.||balsamic vinegar|
|1 tsp.||garlic, minced|
|1/4 tsp.||black pepper|
Cook the millet in 3 cups of water until all water is absorbed, about 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 to 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 a whole grain pita pocket.