Sorghum Black Bean Salad

Ingredients

• 1/2 cup dry sorghum
• 1 1/2 cup low-sodium vegetable stock
• 1 1/2 cup black beans, canned, drained & rinsed
• 2/3 cup bell pepper, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Juice of 1 lime
• Salt & pepper to taste
• 1/2 tsp. cumin, ground
• Avocado, diced, optional

Instructions

1. Rinse dry sorghum with water, then add to a medium saucepan. Add the vegetable stock and bring to a boil, reduce heat to simmer, cover and cook for 45 minutes or until tender. Remove from heat and let cool. Once cool, fluff grain with a fork.
2. In a large serving bowl, combine cooked sorghum, black beans, cilantro, olive oil, lime juice, salt, pepper and cumin and toss. Garnish with diced avocado.

Nutrition per serving: 200 calories, 25 g carbohydrates, 10 g fat, 6 g fiber, 6 g protein, 310 mg sodium, 2 g sugar.

Recipe from: foods52.com