Black Bean and Millet Medley


  • 1 cup uncooked millet
  • 2 cups water
  • 1 orange bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 large tomatoes, diced
  • 1 3/4 cups cilantro, chopped
  • 1 avocado, chopped
  • 1 can (14 oz) drained, unsalted black beans (about 1 3/4 cup cooked dry beans)
  • Just under 1/2 cup lime juice (juice from 3 fresh limes)
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin


  1. Rinse millet in a fine mesh strainer. In a dry medium saucepan, toast millet on medium heat for 1 to 2 minutes or until light golden brown. Add water and bring to a boil. Cover, reduce heat to low, and cook for 20-25 minutes or until all of the liquid is absorbed.
  2. Spread cooked millet in a shallow pan and refrigerate until cool. Fluff with a fork.
  3. Combine chopped bell peppers, tomatoes, and cilantro in a bowl. Gently mix in black beans. If serving immediately, add avocado at this time. Otherwise, wait until just before serving.
  4. Mix the lime juice, balsamic vinegar and olive oil with salt, black pepper and cumin. Pour over vegetables.
  5. Carefully toss vegetables with liquid mixture then refrigerate ready to serve.

Serves 10
Serving Size: 1 cup