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Sorghum Salad


  • 2-3 Large Tomatoes, diced

  • 1 Cucumber, diced

  • 1 Cup Cooked Sorghum

  • 1 1/2 Cups Organic Cooked White Beans

  • 8 oz. Pearled Mozzarella, or Freshly Made, Diced Mozzarella

  • Fresh Basil to Taste

  • Fresh Oregano, or Dried Oregano, to Taste

  • Fresh Thyme, or Dried Thyme, to Taste


  • 2 Tbsp. Fresh Lemon Juice

  • 3 Tbsp. Extra Virgin Olive Oil

  • Pepper to Taste

  • 3/4 tsp. Salt, or to Taste

  • 2 Minced Garlic Cloves

If time allows, I actually like to marinate the sorghum and white beans in part of the dressing for several hours to develop the flavors. Then right before serving add the rest of the ingredients. Otherwise, just toss the salad together with 3/4 of the dressing, adding more if desired.

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