Pearled Sorghum Cowboy Dip
Try this fresh take on a pasta salad. Instead of couscous or wheat-based pasta, it uses pearled sorghum, a gluten-free grain. This zesty side has a delicious Tex-Mex flavor.
Ingredients
For the dip:
- 2 cups cooked Nu Life Market pearled sorghum grain
- 7 Roma tomatoes, diced
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 medium red onion, diced
- 1 green pepper, diced
- 1 orange pepper, diced
- 2 avocados, diced
- 1 jalapeño pepper, diced
For the dressing:
- ½ cup vinegar
- ½ cup oil
- ½ cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Directions
- In a small bowl mix the dressing ingredients and set aside.
- Mix the cooked Nu Life Market pearled sorghum grain, tomatoes, pinto beans, black beans, corn, onion, green pepper, orange pepper, avocado and jalapeños.
- Pour dressing over sorghum mixture and stir until well combined. Refrigerate and serve cold.
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