Tuscan Bean Salad with Millet
Ingredients
- 1 can black beans
- 1 can cannellini beans
- 1 can chickpeas
- 1 can kidney beans
- 1 can black eyed peas
- 2 celery ribs diced
- 1 cup diced bell peppers
- 1 cup tomato
- 1/2 cup kalamata olives
- 2 cups cooked millet
- Handful parsley
Dressing
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Preparation
Drain and rinse all canned beans
Prepare the dressing by whisking together all dressing ingredients in a small bowl
Combine the beans, diced vegetables, cooked millet, and parsley in a large mixing bowl
Pour the dressing over the salad and toss until evenly coated
Refrigerate for at least 30 minutes to enhance flavors before serving
