Categories: Beans, Low-fat, Grain, Vegan 
      Yield: 8 servings 
  
      1 c  Millet, uncooked 
      3 c  Water 
  1 1/2 c  Black beans, cooked 
      2 lg Tomatoes, chopped 
      1 md Onion, chopped 
      1 md Cucumber 
 
----------------------------------DRESSING---------------------------------- 
    1/3 c  Water 
      3 tb Lemon juice 
      2 ts Balsamic vinegar 
      1 ts Garlic, minced 
      1 ts Salt 
    1/4 ts Allspice 
    1/4 ts Black pepper 
    1/2 ts Cumin 
  
  Cook the millet in 3 cups of water until all water is absorbed, 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 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 or stuff into pita breads.