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Southwest Sorghum Cobb Salad Recipe

Southwest Sorghum Cobb Salad

Yield 4 Servings

Free of: gluten and top 8 allergens.

A twist on the Cobb that features sorghum and Southwestern flavors!

Ingredients

Cilantro Vinaigrette

1/4 cup fresh lime juice

1/4 cup firmly packed cilantro leaves

2 tbsp jalapeno pepper, seeded and coarsely chopped

2 tsp balsamic vinegar

1 tsp minced garlic

3/4 tsp minced fresh ginger

1/2 tsp kosher or sea salt

1/3 cup honey

1/2 cup extra-virgin olive oil

Black Bean and Corn Relish

1 1/2 cups fresh or frozen corn kernels, thawed

1 (15-ounce) can black beans, drained and rinsed

3/4 cup diced green bell pepper

1/2 cup diced red onion, soaked in ice water for 15 minutes and drained (see recipe notes)

2 tbsp fresh lime juice

2 tbsp olive oil

2 tsp jalapeno or poblano pepper, seeded and minced

1 tsp ground cumin

1 tsp chopped fresh oregano

1 tsp kosher or sea salt

1/2 tsp minced garlic

1/2 tsp ground chili powder

Salad

1 package of 3 romaine hearts, trimmed, washed, and chopped

1 cup dry whole grain sorghum, rinsed, cooked, drained and cooled (see recipe notes)

2 cups black bean corn relish (recipe above)

2 cups cheddar style shreds, such as Daiya

1 pint cherry tomatoes, halved

2 avocados, diced

1 cup cilantro vinaigrette (recipe above)

2 cups corn chips (optional)

Instructions

  1. For the cilantro vinaigrette, place lime juice, cilantro, pepper, vinegar, garlic, ginger, salt, and honey into a food processor or blender. Pulse a couple of times to blend.
  2. Turn the food processor or blender on low speed and drizzle in olive oil until incorporated. Transfer to a sealed container and refrigerate. Makes 1 cup.
  3. For the black bean and corn relish, combine corn, beans, bell pepper, onion, lime juice, olive oil, jalapeƱo, cumin, oregano, salt, garlic, and chili powder in a medium bowl. Toss well. Store in refrigerator until ready to use. Heads up, you will only need about half of this for the salad.
  4. For the salad, divide the romaine between one large bowl or four large salad bowls.
  5. Place cooked sorghum on top of the romaine forming a row down the center. In strips on either side of the sorghum place the black bean relish, cheese, tomatoes, and avocados over the greens.
  6. Drizzle cilantro vinaigrette or your favorite dressing over the salad. Toss to combine.
  7. Garnish with corn chips, if desired. Enjoy!

Notes

  • Soaking red onions in ice water mellows out their flavor. The sulfur compounds which cause the harsh flavor and powerful aftertaste dissipates into the cold water.
  • One cup of uncooked sorghum yields approximately 2-1/2 cups cooked.

Courses Soups & Salads

Recipe by Allergy Chefs at https://www.yourallergychefs.com/southwest-sorghum-cobb-salad/