Southern Sorghum & Black-Eyed Pea Salad
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Sorghum is an interesting grain with a rich heritage and unique flavor. Â Plus it’s something of a superhero crop because it’s one of the most efficient crops in conversion of solar energy, is environmentally friendly, requires less water than other grain crops and is drought-tolerant. Â And it’s nutritious with a nutrition profile similar to raw oats and is gluten-free. See what I mean? Â An all-around superhero grain.
Native to Africa, it was introduced to the United States during the early colonies and soon became a staple crop. Â A variety of sorghum known as sweet sorghum was grown to make a sugar substitute called sweet sorghum syrup, and it became the predominant table sweetener throughout the U.S. for decades. Â For generations it has been the traditional pancake syrup in the South. Â By the early 1900’s the U.S. was producing over 20 million gallons of it per year! Â That’s a lot of sweet sorghum syrup.
Sorghum is one of the top 5 cereal crops in the world and get this: Â The United States is the world’s largest producer of sorghum! Â Who knew?
And yet, unless you’re from the South, chances are you’ve never tried it and likely haven’t even heard of it.
So let’s change that, shall we? Â And this Southern Sorghum & Black-Eyed Pea Salad is a delicious way to start! Â It’s packed with vibrant veggies, is naturally gluten-free and vegan, and features a deliciously smoky vinaigrette!
Let’s get started!
You can use either canned black-eyed peas or cook them yourself. Â They’re easy to overcook and get mushy though so for something like a salad the canned versions are ideal.
Follow the package directions to cook the sorghum. Â Just a heads up: Â It takes a loooong time to cook.
Let the black-eyed peas and sorghum cool completely.
Prepare the vinaigrette by whisking the ingredients together in a medium-sized bowl.
Place the black-eyed peas and sorghum in a large bowl along with the veggies. Â Stir to combine. Â Pour the dressing over the salad and stir to combine. Â Cover and refrigerate for at least 2 hours before serving or overnight. Â Serve cold or at room temperature.
Enjoy!
Southern Sorghum & Black-Eyed Pea Salad
Ingredients
- 2 cups cooked black-eyed peas, drained and cooled (or use canned)
- 2 cups cooked sorghum, drained and cooled (follow package instructions, it takes about an hour of boiling)
- 1 1/2 cups corn
- 1 small red onion, chopped
- 1 small cucumber, peeled and chopped
- 2 Roma tomatoes, diced
- 1 small red bell pepper
- 3 green onions, chopped
- For the Vinaigrette:
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- Juice of one lime
Instructions
- Prepare the vinaigrette by whisking the ingredients together in a medium-sized bowl.
- Place the black-eyed peas and sorghum in a large bowl along with the veggies. Stir to combine. Pour the dressing over the salad and stir to combine. Cover and refrigerate for at least 2 hours before serving or overnight. Serve cold or at room temperature.