Sorghum Black Bean Salad With Spinach and Cilantro
With a base of wholesome sorghum and black beans, plus fresh spinach and cilantro, this salad is a tasty and nutritious meal option.
Ingredients
- ½ cup 102g uncooked sorghum
- 1 ½ cups of water
- 1 15 oz can of black beans drained and rinsed (~250g)
- 2 cups 85g baby spinach, chopped
- 1 red bell pepper chopped
- ~5 grape tomatoes halved
- ½ cup packed chopped fresh cilantro
- 2 tablespoon lime juice
- 1 tablespoon honey 21g
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
- 1 teaspoon ground cumin
Instructions
- You have to get the sorghum cooking right aways because it will take some time. Bring the water and the sorghum to a boil in a small pot.½ cup 102g uncooked sorghum, 1 ½ cups of water
- Then cover and let simmer.
- While it's cooking, prepare your other ingredients.
- For the dressing, whisk the lime juice, honey, hot sauce, salt, and cumin.2 tablespoon lime juice, 1 tablespoon honey, ½ teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon hot sauce
- After 60 minutes uncover the sorghum.
- Then I added it to a bowl with the veggies.1 15 oz can of black beans, 2 cups 85g baby spinach, chopped, 1 red bell pepper, ~5 grape tomatoes, ½ cup packed chopped fresh cilantro
- Pour on the dressing and toss!
Nutrition
Calories: 176kcalCarbohydrates: 35gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 224mgPotassium: 462mgFiber: 8gSugar: 4gVitamin A: 1547IUVitamin C: 23mgCalcium: 42mgIron: 3mg
Tried this recipe?Let us know how it was!