/ae078592-33de-47af-ab71-79b74a63a9a3--sorghumblackbeansalad-480x340.jpg "Sorghum Dusky Bean Salad")
-
Serves
6
Creator Notes
Sorghum is a dense, chewy, mildly candy, gluten-free grain that is growing in popularity. It is miles a cousin to corn and tastes like a substandard between corn and barley. With the addition of bell pepper and lime juice, this salad is appealing, hearty, and as easy to produce as a pasta salad. —Tami Ganeles Weiser
Ingredients
½ cups
dry sorghum
1 ½ cups
vegetable stock, low-sodium most popular
1 ½ cups
canned shadowy 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
shadowy pepper
1/2 teaspoon
floor cumin
Directions
- To provide the sorghum, thoroughly rinse it with water, and then add it to a medium saucepan. Hide with the stock and simmer over reasonably low warmth for forty five minutes, or except the liquid is absorbed and the sorghum is al dente. Drain smartly.
- In a gargantuan bowl, mix the drained sorghum and the shadowy beans. Add the bell pepper, cilantro, olive oil, lime juice, salt, pepper, and cumin and trail to mix. Icy to room temperature. Abet.
Leave a Reply