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Sorghum and Bean Salad - PP Cookbook - Social Media Size-4

Sorghum and Bean Salad

Serve warm or cold. This salad is simple, satisfying, and made to share.
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Ingredients Method

Ingredients
  

  • 1 16-ounce bag sorghum
  • 32 ounces 4 cups water
  • 3 cups pressure-cooked garbanzo beans Eden brand, drained, or homemade
  • 4 celery stalks leaves included, sliced
  • 1 red onion diced
  • 1 cup minced flat-leaf parsley
  • 2 cups minced cilantro
  • Juice of 6 limes
  • Zest of 2 limes
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon cayenne pepper
  • Iodized sea salt to taste

Method
 

  1. Place sorghum and water in a pressure cooker and cook for approximately 25 minutes, until al dente.
  2. If you don’t have a pressure cooker, cook sorghum like rice using 1 part sorghum to 3 parts water, simmering about 1 hour until al dente.
  3. Carefully release pressure, then drain and rinse sorghum under cold water.
  4. Transfer sorghum to a large bowl. Add garbanzo beans, celery, red onion, parsley, and cilantro, and toss to combine.
  5. Add lime juice, lime zest, olive oil, cayenne pepper, and a pinch of sea salt.
  6. Mix well, taste, and adjust seasoning with additional salt as needed.