Mexican-Style Black Bean and Millet Salad

One of the oldest grains known to be cultivated by humans, millet is a staple food in many parts of Eurasia as well as in Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, containing nearly 15% protein, high amounts of fibre, iron, magnesium, phosphorous and potassium minerals, B-complex vitamins including niacin, thiamin, and riboflavin, and the essential amino acid methionine. Non-glutenous and non-acid-forming, millet is also one of the most easily digestible and least allergenic of grains.

But to the modern cook, the main appeals of millet are its warm buttery and slightly nutty taste and a soft porous texture that easily absorbs spicy or astringent flavours. These qualities make it a perfect complement to citrus and fresh tomatoes, and a welcome and healthy addition to zesty summer salads. This simple Mexican-style black bean salad loaded with tomatoes and vegetables and tossed with a spicy lemon-balsamic vinaigrette is a delicious way to incorporate millet into a complete, healthy and colourful summer meal.

Mexican-Style Black Bean and Millet Salad

Salad:

2/3 cup dried black beans
1 cup millet
1 shallot, minced
1 clove garlic, minced
1 carrot, shredded
1 orange or red bell pepper, seeded and cut into thin strips
2 jalapeño peppers, seeded and cut into thin strips
1 pint cherry tomatoes, halved
handful fresh parsley, chopped

Dressing:

juice of 2 lemons
2 teaspoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice

Rinse the millet under cold running water and place in a medium saucepan. Cover with 2 cups of cold water, and leave to soak overnight. Separately, rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added.

Drain the beans and add to a medium saucepan. Cover with water and bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 hour or until the beans are tender but not falling apart.

Meanwhile, bring the millet to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water has been absorbed. Remove from heat, fluff with a fork, and set aside to cool while the beans are cooking.

Combine the millet, beans, and vegetables in a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently to blend.

Serve warm or cold. Serves 4 to 6.

Other millet recipes you may enjoy:
Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Spicy Indian-Style Millet
Northeast African Millet Patties

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