📝 About This Recipe
Discover the ancient charm of sorghum in this vibrant, nutrient-dense salad that marries the hearty, chewy texture of whole grains with the earthy creaminess of black beans. This dish is a celebration of Southwestern-inspired flavors, featuring a rainbow of crunchy vegetables and a bright, citrusy dressing that ties everything together. It is a perfect make-ahead meal that actually improves as it sits, making it a sophisticated choice for both weekday lunches and festive gatherings.
🥗 Ingredients
The Grains & Legumes
- 1 cup Whole grain sorghum (rinsed thoroughly)
- 3 cups Vegetable broth (low-sodium)
- 1.5 cups Black beans (one 15oz can, drained and rinsed)
- 1 piece Bay leaf (added to cooking water)
The Fresh Crunch
- 1 large Red bell pepper (finely diced)
- 1/2 cup English cucumber (seeded and diced)
- 1 cup Sweet corn (fresh off the cob or thawed from frozen)
- 1/4 cup Red onion (very finely minced)
- 1/2 cup Fresh cilantro (roughly chopped)
Cilantro-Lime Vinaigrette
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Fresh lime juice (about 2 juicy limes)
- 1 teaspoon Honey or Agave nectar (to balance acidity)
- 1/2 teaspoon Ground cumin (toasted if possible)
- 1/4 teaspoon Smoked paprika
- 1 clove Garlic (grated or pressed)
- to taste Sea salt and Black pepper
The Finishing Touches
- 1 large Avocado (diced just before serving)
- 2 tablespoons Pepitas (toasted pumpkin seeds)
- 1/4 cup Cotija cheese (crumbled (optional))
👨🍳 Instructions
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1
Rinse the sorghum in a fine-mesh sieve under cold running water until the water runs clear to remove any excess starch.
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2
In a medium saucepan, combine the rinsed sorghum, 3 cups of vegetable broth, and the bay leaf. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer. Sorghum is a hearty grain and will take 50-60 minutes to become tender but still pleasantly chewy.
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4
While the sorghum cooks, prepare the vinaigrette. In a small jar or bowl, whisk together the olive oil, lime juice, honey, cumin, smoked paprika, and minced garlic until emulsified.
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5
Finely dice the red pepper, cucumber, and red onion. If using fresh corn, slice it off the cob. Place all vegetables in a large mixing bowl.
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6
Drain and rinse the black beans thoroughly. Add them to the bowl with the fresh vegetables.
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7
Once the sorghum is finished cooking, check to see if any liquid remains. If so, drain it through a sieve. Remove and discard the bay leaf.
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8
Spread the warm sorghum out on a rimmed baking sheet for 5-10 minutes. This allows the steam to escape and prevents the salad from becoming soggy.
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9
Add the slightly cooled sorghum to the large bowl with the vegetables and beans. Pour the vinaigrette over the top while the grain is still slightly warm to help it absorb the flavors.
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10
Toss everything gently to combine. Fold in the chopped cilantro.
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11
Taste and adjust seasoning with additional sea salt, black pepper, or an extra squeeze of lime juice if needed.
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12
Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
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13
Just before serving, gently fold in the diced avocado and sprinkle with toasted pepitas and crumbled Cotija cheese for that perfect salty, crunchy finish.
💡 Chef's Tips
For the best texture, ensure you don't overcook the sorghum; it should have a 'pop' similar to al dente pasta. If you are short on time, soak the sorghum overnight in water to reduce the cooking time by about 15-20 minutes. To mellow the bite of the red onion, soak the minced pieces in cold water for 5 minutes, then drain and pat dry before adding to the salad. This salad keeps exceptionally well in the fridge for up to 4 days, but always wait to add the avocado until the moment you eat. For a smoky twist, try grilling the corn on the cob before cutting the kernels off.
🍽️ Serving Suggestions
Serve as a light main course alongside a chilled glass of Sauvignon Blanc or a crisp Mexican lager. Use it as a hearty filling for vegetarian tacos or burritos topped with extra salsa verde. Pair it with grilled lime-marinated chicken or shrimp for a high-protein dinner. Serve it inside halved bell peppers or hollowed-out tomatoes for an elegant luncheon presentation. Top with a dollop of Greek yogurt or sour cream for added richness.