Southern Sorghum & Black-Eyed Pea Salad
This healthy grain salad is naturally gluten-free, vegan and features fresh veggies and a deliciously smoky vinaigrette!
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.
Nutrition
Calories: 260kcal
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