Sorghum & Bean Salad
This is a wonderful one dish meal. It incorporates a whole grain with beans and non-starchy vegetables. The dish's deliciousness is incomparable! It is vibrant and colorful, low-fat, and best of all, so easy to put together! You can also use any whole grain that you want, just be aware it may have a different cooking time.
Equipment
- 1 Instant Pot (or equivalent pressure cooker)
Ingredients
- 2 cups uncooked Sorghum (can substitute the equivalent of another type grain)
- 6 cups water
- 1 T Tbsp Tajin low sodium chili lime seasoning
- 2 lemons juiced
- 2 small onions diced
- 2 cups frozen corn thawed beforehand
- 2 cups black beans drained and rinsed
- 2 cups soy beans alternative chickpeas
- 1 pkg 12 oz frozen edamame thawed
- 1 cup fresh cilantro chopped
- 1 med red bell pepper diced
- 1 med yellow bell pepper diced
- 1 cup salsa low sodium
- 1 large tomato diced
- 1 Tbsp Smoked paprika
- 1 tsp cumin
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
Instructions
- Put the sorghum, Tajin, and water into the instant pot and cook under pressure for 35 minutes. When finished, release air and drain excess liquid.
- In a large bowl, combine all the remaining ingredients, and mix well. Serve chilled or warm.
Nutrition
Calories: 424.6kcalCarbohydrates: 66.4gProtein: 26gFat: 8gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gTrans Fat: 0gCholesterol: 0mgSodium: 695mgPotassium: 768.4mgFiber: 14.3gSugar: 5.1gVitamin C: 35mgCalcium: 92.6mgIron: 4.6mg
Tried this recipe?Let us know how it was!