Warm weather calls for refreshing dishes that offer delicious seasonal flavors. And there’s nothing better than a fresh salad on a hot summer day. That’s why you will love our Sorghum Salad! Plus it is perfectly gluten-free, vegan and totally satisfying. The vibrant colors displayed in this recipe showcase ingredients that are full of nutrition and teeming with health benefits. We love the whole grain sorghum in this salad because it boasts protein and fiber that will keep you satiated for hours and fuel your body. Sorghum is easy to cook and can even be frozen and reheated without losing its great taste. This gorgeous salad may be easy to make, but nutritionally it is so hard to beat.
Nutrient Booster: Sorghum
Sorghum is a nourishing, versatile ancient grain that is gluten-free, high in protein and rich in antioxidants. Recently known as nature’s superfood, it has a high nutritional profile that, in addition to protein and fiber, also includes iron, magnesium, phosphorus, niacin and vitamin B6. Eating sorghum as part of a well balanced diet has major health benefits. Sorghum may prevent certain types of cancer, help control diabetes, improve digestive health, build strong bones and promote red blood cell development. Sorghum has a mild, earthy flavor that can be added to soups and salads or enjoyed as a breakfast parfait. Once you try our delicious Sorghum Salad, it’s flavors will forever be “ingrained” in your taste buds as the perfect summer staple!
Our Sorghum Salad is delicious on its own when prepared as a light meal. But when serving it as a side, we love to pair it with our Tandoori Chicken Thighs,Black Sesame Encrusted Salmon or Simple Black Bean Burgers for an all around balanced meal!
Fresh Summer Sorghum Salad
- 2 cups whole grain sorghum, cooked
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup avocado, diced
- 1 1/2 cups cherry or grape tomatoes, diced
- 1 1/2 cups cooked corn
- 1/4 cup red onion, diced
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 5 tablespoons lime juice
- 1 teaspoon sorghum syrup, or maple syrup
- 1/4 teaspoon sea salt
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
Cook sorghum according to package directions and cool to room temperature.
In a large bowl mix together cooked sorghum, black beans, avocado, grape tomatoes, corn, and red onion. Set aside.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, sorghum syrup, sea salt, garlic, and cilantro until well combined. Pour the dressing from the previous step over the sorghum mixture. Serve.
Serving size: 1 cup, Calories: 295 calories, Fat: 16 grams, Saturated fat: 2 grams,Carbohydrates: 30 grams, Sugar: 3 gram, Sodium: 80 milligrams, Fiber: 7 grams,Protein: 7 grams, Cholesterol: 0 milligrams
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.