Sorghum black bean salad

Discover the perfect harmony of nutty sorghum grains and hearty black beans in this vibrant salad. Packed with freshness and flavor, it's a delightful culinary adventure for your taste buds.

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

Instructions:

1. Start by washing the sorghum well with water, then transfer it to a medium-sized saucepan. Pour in the stock, then let it simmer over medium-low heat for about 45 minutes until the liquid is fully absorbed, and the sorghum is cooked but still chewy. Once ready, drain any excess liquid.
2. In a big mixing bowl, mix together the cooked sorghum and the black beans. Introduce the bell pepper, cilantro, olive oil, lime juice, salt, pepper, and cumin into the bowl, and gently blend everything together. Let it cool down to room temperature before serving.

Summary:

• Calories: 1179 kcal
• Fat: 59 g
• Protein: 34 g
• Carbs: 144 g
• Potassium: 1833 mg
• Magnesium: 313 mg