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Fresh Summer Sorghum Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 7 servings

Ingredients

  • 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

Lime Vinaigrette

  • 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

Instructions

  1. Cook sorghum according to package directions and cool to room temperature.

  2. In a large bowl mix together cooked sorghum, black beans, avocado, grape tomatoes, corn, and red onion. Set aside.

  3. 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.

Recipe Notes

Nutrient Analysis:
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