Mediterranean White Bean Sorghum Salad
Mediterranean White Bean Sorghum Salad can be had anytime you're felling hungry. For luch or dinner or even meet meals, it serves two well.
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Cooking tools:
- Tongs
- Colander
- Can opener
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Oven
- Stove
- Pot
- Glass container
- Airtight container
- Refrigerator
Ingredients
- 3 cups water
- 1 cup whole grain sorghum, uncooked
- 2 medium carrots, sliced
- 1 small green bell pepper, sliced
- 1 small red onion, sliced
- 1 15.5 oz. can white beans, rinsed, drained
- 1 small head cauliflower, separated into small florets
- 1 1/2 Tbsp.extra virgin olive oil
- 1/2 lemon, juiced
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 2 Tbsp. fresh chopped parsley (or 1 teaspoon dried)
- 1 Tbsp. fresh chopped rosemary (or 1 teaspoon dried)
- 1/4 tsp. black pepper
- Sea salt (as desired, optional)
- 4 cups baby kale
- 1/2 lemon, sliced into 4 wedges
- 1/4 cup roasted pistachios
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