Introduce bright, festive flavors to your dinner table with this all-natural, vegan Sorghum Pico de Gallo! Filled with hearty and nutritious ingredients, this is a recipe that you are going to want to include in your monthly menu rotations. Not only is this dish easy to create, but it also contains sorghum, which is one of our favorite grains to cook with. Sorghum is rich in flavor, and it’s also a good source of whole grains and protein. These components will help satiate while providing exceptional flavors, which makes it a fabulous nutrition booster! For all of these reasons and more, sorghum is the perfect grain to have in your kitchen, as you can batch cook it, store it, and add it to soups, salads, or more later on in the week.
Nutrient Booster: Sorghum Syrup
Not only does this dish feature cooked sorghum, but it also highlights sorghum syrup, a natural sweetener that adds an earthy flavor to complement the bold and vibrant flavors of pico de gallo. It also balances out any acidity and enhances the sorghum taste while providing nutrients like iron, calcium, and potassium.
To make cooking easier, you can make a double batch of sorghum using a slow cooker or pressure cooker. For a pressure cooker: use 1 cup whole grain sorghum + 2 cups water = 20 minute cooking time; for a slow cooker: 1 cup whole grain sorghum + 3 cups water = 4 – 5½ hours cooking time on high. You can find more information and learn about the health benefits of whole grain sorghum here.
Sorghum Pico de Gallo
- 2 cups whole grain sorghum, cooked
- 1 cup corn, cooked
- 15 ounces black beans, canned or boxed, rinsed and drained
- 1 cup red onions, diced
- 1 cup grape or cherry tomatoes, diced
- 1 cup seedless cucumber, diced
- 1 cup red or orange bell pepper, diced
- 1-2 small jalapeno, diced
- 1/2 cup olive oil, extra virgin
- 1/4 cup red wine vinegar
- 1/4 cup lime juice
- 1 clove garlic, minced
- 2 tsp sorghum syrup
- 1/4 tsp sea salt
In a large mixing bowl, add the cooked whole grain sorghum, corn, black beans, red onion, tomatoes, cucumber, bell pepper and jalapeno pepper, and combine well with a wooden spoon. Set aside.
In a smaller bowl, add olive oil, red wine vinegar, lime juice, garlic, sorghum syrup and sea salt. Whisk until well combined, and set aside.
Pour half of the dressing over the sorghum mixture and stir until the dressing is well incorporated. Add more dressing if desired.
This salad can be served room temperature or made ahead of time and refrigerated for 3-4 days.
Place leftover sorghum mixture into a sealed container, making sure it’s labeled and dated. Refrigerate for 3-4 days.
Place leftover dressing into a sealed container, making sure it’s labeled and dated. Refrigerate for up to 2 weeks.
Serving size: 1 cup Calories: 255 calories, Fat: 15 grams, Saturated fat: 2 gram, Carbohydrates: 25 grams, Sugar: 3 grams, Sodium: 85 milligrams, Fiber: 6 grams, Protein: 6 grams, Cholesterol: 0 milligrams
Disclaimer: Triad to Wellness is a consultant for The Sorghum Checkoff. We were not compensated for this post, but all opinions are our own.