Mediterranean White Bean and Sorghum Salad - American Institute for Cancer Research
Meal prep this healthy, delicious combination based on white beans, carrots, cauliflower, sorghum, pistachios, kale, and Mediterranean herbs.
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Cooking tools:
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- Colander
- Chef's knife
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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 can (15.5 oz.) 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 tsp. dried)
- 1 Tbsp. fresh chopped rosemary (or 1 tsp. dried)
- 1/4 tsp. black pepper
- 1 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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