Sorghum Black Bean Salad

31 Oct

Happy Halloween! Rather than a post about how to use four types of candy in one baked dessert, I’m finishing off the month-long Unprocessed Challenge with a super healthy, very easy, and surprisingly flavorful salad! I gave you sorghum in soup, and now it’s time for a cold version of the grain.

October Unprocessed has indeed been a challenge. 31 days of eating as unprocessed as possible. 31 days of saying no to candy, store-bought “goodies,” and restaurant dishes made with who-knows-what. 31 days of discovering new foods, new preparations, and new flavor combinations. 31 days of making friends, participating in a supportive community, and reading guest posts on Andrew’s  Eating Rules website. 31 days of learning what I’m capable of, pushing myself to the limit, and coming out on top.

It’s been an amazing 31 days, and I feel amazing because of it! So in the spirit of personal health and well-being, I will continue this unprocessed lifestyle, to the best of my ability. Recipes will reflect that here, and my daily meals will too. Besides, any sort of diet change that results in a 10 pound fat loss is one to stick with! Thanks to Andrew Wilder, his team of fabulous posters, and the friendly community of unprocessed-ers who have helped motivate me this past month 🙂 I hope it doesn’t end for you either!

Now, onto the good stuff….food! This recipe takes very little work, but is packed with nutrients. And no added fats! Give it a whirl. Buy some sorghum just ’cause; I don’t think you’ll regret it.

Sorghum Black Bean Salad

Sorghum Black Bean Salad, adapted from Green Lite Bites

Serves 4

  • 1/2 C sorghum, such as Bob’s Red Mill
  • 1.5 C water
  • 1 can black beans, rinsed and drained well
  • 1 bell pepper, diced
  • 2 roma tomatoes, diced
  • 2 tbsp lemon juice
  • 1 tbsp sriracha sauce, like the kind I used for butternut squash fries
  • 1 tbsp honey (or date paste to make it vegan)
  • 1 tsp cumin
  • freshly cracked sea salt and pepper

In a small pot, bring sorghum and water to a boil. Reduce to simmer and cook with the lid on for 50 minutes.

In the meantime, prep the veggies and mix together in a large bowl.

In a small bowl, stir together the lemon juice, sriracha, honey, and spices.

Once the sorghum is done, drain out the water, and transfer grains to the bowl with the veggies. Mix it up well. Pour on the dressing and mix again.

Refrigerate for an hour before serving. It DOES taste good immediately, but the longer the flavors have to meld and infuse, the better. It’s best the next day!

And, for a dose of halloween, here’s a photo from my celebrations with my boyfriend. Just a Doctor and his TARDIS. 🙂

Doctor and his TARDIS


One Response to “Sorghum Black Bean Salad”


  1. 25 Years Old and Mini Gold Cakes | Eat, Drink, Be Healthy! - December 18, 2013

    […] and improved my skills in healthy cooking & baking, started watching Classic Doctor Who (and dressed as the TARDIS for Halloween), celebrated a year+ of blogging, and have grown this food blog to become more read by people like […]

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