Sorghum Salad
Salad
2-3 Large Tomatoes, diced
1 Cucumber, diced
1 Cup Cooked Sorghum
1 1/2 Cups Organic Cooked White Beans
8 oz. Pearled Mozzarella, or Freshly Made, Diced Mozzarella
Fresh Basil to Taste
Fresh Oregano, or Dried Oregano, to Taste
Fresh Thyme, or Dried Thyme, to Taste
Dressing
2 Tbsp. Fresh Lemon Juice
3 Tbsp. Extra Virgin Olive Oil
Pepper to Taste
3/4 tsp. Salt, or to Taste
2 Minced Garlic Cloves
If time allows, I actually like to marinate the sorghum and white beans in part of the dressing for several hours to develop the flavors. Then right before serving add the rest of the ingredients. Otherwise, just toss the salad together with 3/4 of the dressing, adding more if desired.