13 Reviews of Black Bean and Millet Salad

From: mama's kitchen

On Jan 9, 2006

This is simply beautiful and delish! Very yummy healthy meal! I could not wait for it to get cold- so I ate some well it was room temp- man if this is better cold I am in for a real treat! Loved the smoky cumin in the dressing- what a neat twist! Thanks Rita for keeping me healthy and well fed!

From: Bippie

On Mar 27, 2006

There are not enough stars for this one! I substituted corn for the cucumber because I don't like cucumbers and I added one can of organic kidney beans and one can of organic black beans,rinsed. (DH didn't look at the labels when he went shopping) I liked it immediately, but when I chilled it for about an hour I could hardly stop eating it! Thank you for a great salad.

From: Harperd

On Feb 4, 2006

Love this! Couldn't find millet so used couscous, which worked very well, though I do want to try again with millet. Also used extra tomato. Very flavorful (reminiscent of gazpacho) and satisfying. Perfect for my potluck and leftovers. Even as a beginner it was very easy to make! Next time I may use more garlic & cumin, just because I like spicy. But very good as is! Thanks!

From: Anna T

On Jan 18, 2008

I thought this was a very good salad. Its hearty yet healthy. I think I would tend to agree with Tony. I would cut down the amount of water when cooking the millet. Definitely something I will be making again! Thank you Rita.

From: debita

On Apr 12, 2008

Great salad, and I appreciated Rita's comments on the benefits of Millet. I prepared just as the recipe read, except only had one can of beans. Since we may not finish it for a couple of days,next time I will add the cuke and tomatoes when I serve it.

From: justcallmetoni

On Apr 15, 2006

This is really a perfect lunch for me. Filling, nutritious and delicious. I used an English cucumber so that I could include the skin for some pretty color contrast. I was also short a tablespoon of lemon juice and replaced that with lime which worked quite well. My only criticism - a very minor one - is that the millet was a little softer than I would want. Thinking next time I'll scale back and use about 1/4 cup less water. Thanks Rita.

From: MechanicalJen

On Jun 1, 2008

Typically, I'm not a salad person. That being said, this was a darned good salad in my book. I didn't have any fresh peppers, so I threw some green onions in the mix. This is a 100% guilt free meal - feels very fresh and non-fussy. I may throw some feta cheese in the mix and have it on a bed of romaine. Endless possibilities here! Thanks!

From: Blessed*One

On Jul 12, 2008

Wow! This is great! I only made half of a recipe, because I didn't think the kids would go for it. I was right about that, but I wish I had leftovers! I used the smaller amount of water in the recipe and only cooked the millet for 20 minutes and it was perfect. I mixed the hot millet with the beans and refrigerated before mixing in the vegetables, so they would stay nice and fresh. I used green bell pepper, and it made for a very colorful and tasty dish. I made this again today and was in a hurry, so I forgot to ONLY use 2.5 cups of water. Big mistake! The taste is still great, but the texture is too sticky. I'll pay closer attention next time.

From: Aunt Cookie

On Jun 26, 2008

This is a delicious, low fat salad. I thought it was even better the next day, so I'm glad I made the full recipe for the two of us. I used one can of black beans (which meant I only used 1 1/2 cups of beans), and I used shallots instead of onion (raw onion is usually too sharp of a taste for me). Thanks for sharing this recipe; it was a hit!

From: Queen Dana

On Mar 27, 2009

This was wonderful. I used roasted red pepper from a jar instead of a fresh red pepper. Like Bippie I don't care for cucumber but instead of using corn in its place (which I will probably try next time) I just left it out. Even my husband loved this salad... and that's the first time I think my husband has ever loved a salad!