Roasted Tomato, White Bean, and Sorghum Salad with Walnuts | The Whole Grains Council

Name: Roasted Tomato, White Bean, and Sorghum Salad with Walnuts | The Whole Grains Council
Ingredients: 1 cup uncooked sorghum, rinsed; 2 pints grape tomatoes (20 ounces); 2 cloves garlic, minced; ¼ cup extra virgin olive oil; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 cup walnut halves; 2 cans (15.5 ounces each) cannellini beans, drained and rinsed; ¼ cup chopped parsley (about ¼ of a large bunch) plus additional (optional) for ﬁnal garnish; ½ cup shaved parmesan cheese

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Ingredients

1 cup uncooked sorghum, rinsed
2 pints grape tomatoes (20 ounces)
2 cloves garlic, minced
¼ cup extra virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup walnut halves
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
¼ cup chopped parsley (about ¼ of a large bunch) plus additional (optional) for ﬁnal garnish
½ cup shaved parmesan cheese