Yield 4 Servings
Free of: gluten and top 8 allergens.
A twist on the Cobb that features sorghum and Southwestern flavors!
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)
Courses Soups & Salads
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/southwest-sorghum-cobb-salad/