Author Notes
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
Ingredients
-
½ cups
dry sorghum
-
1 ½ cups
vegetable stock, low-sodium preferred
-
1 ½ cups
canned black beans, drained and rinsed
-
2/3 cup
finely diced orange bell pepper
-
1/2 cup
roughly chopped cilantro
-
1/4 cup
olive oil
-
Juice of 1 lime
-
1 teaspoon
kosher salt
-
1/2 teaspoon
black pepper
-
1/2 teaspoon
ground cumin
Directions
-
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.
See what other Food52ers are saying.