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Ingredients
1	cup	millet, uncooked
3	cup	water
1 1/2	cup	black beans, cooked
2	lg	tomatoes, chopped
1	md	onion, chopped
1	md	cucumber
		---DRESSING---
1/3	cup	Water
3	tablespoon	Lemon juice
2	teaspoon	Balsamic vinegar
1	teaspoon	Garlic, minced
1	teaspoon	salt
1/4	teaspoon	Allspice
1/4	teaspoon	Black pepper
1/2	teaspoon	Cumin

Directions:
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.

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