Sorghum is a dense, chewy, mildly sweet, gluten-free grain that is growing in popularity. It is a cousin to corn and tastes like a cross between corn and barley. With the addition of bell pepper and lime juice, this salad is bright, hearty, and as easy to make as a pasta salad. —Tami Ganeles Weiser
1 ½ cups
vegetable stock, low-sodium preferred
1 ½ cups
canned black beans, drained and rinsed
finely diced orange bell pepper
roughly chopped cilantro
Juice of 1 lime
In This Recipe
To make the sorghum, thoroughly rinse it with water, and then add it to a medium saucepan. Cover with the stock and simmer over moderately low heat for 45 minutes, or until the liquid is absorbed and the sorghum is al dente. Drain well.
In a large bowl, combine the drained sorghum and the black beans. Add the bell pepper, cilantro, olive oil, lime juice, salt, pepper, and cumin and stir to combine. Cool to room temperature. Serve.