Pinto Beans and Millet Salad

Adapted from a recipe from recipeland.com

Pinto Bean and Millet Salad

1/2 cup millet, uncooked
1 1/2 cups water
1 ½ cups pinto beans, cooked
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber
¼ cup dried cranberries

Dressing:
⅓ cup water
3 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon garlic, minced
1 teaspoon Celtic Sea Salt
¼ teaspoon allspice
¼ teaspoon black pepper
½ teaspoon cumin

Cook the millet in 1 1/2 cups of water until all water is absorbed, 25-30 minutes. Fluff with a fork and allow to cool slightly.

In a very large bowl, combine millet, beans, tomatoes, cranberries, 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.

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