Summer Sorghum Salad

Sorghum is new to my kitchen. I was attracted by its pretty pink color, and created this Indian inspired salad. The rest of the benefits and its nutty sweet taste is just a bonus. It worked well with simple ingredients and hopefully, I will inspire myself over the next few weeks with more such recipes.

Ingredients:

For the salad
1/2 cup sorghum
11/2 teaspoon salt
1 English cucumber, peeled and diced
1 pint of cherry tomatoes, quartered (about 1 cup)
1 to 2 scallions, minced
1/2 cup fresh corn (about 2 ears of corn)
3/4 cup cooked adzuki beans
For the dressing
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 tablespoons fresh cilantro
1/4 cup freshly squeezed clementine or mandarin juice
2 tablespoons lime juice
1 tablespoon fresh minced ginger
1/2 teaspoon crushed red pepper flakes
1 teaspoon pink or sea-salt

Full recipe: Summer Sorghum Salad

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