Sorghum Black Bean Salad

• 1/2 cups dry sorghum
• 1 1/2 cups vegetable stock, low-sodium preferred
• 1 1/2 cups canned black beans, drained and rinsed
• 2/3 cup finely diced orange bell pepper
• 1/2 cup roughly chopped cilantro
• 1/4 cup olive oil
• Juice of 1 lime
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin

1. To make the sorghum, thoroughly rinse it with water, and then add it to a medium saucepan. Cover with the stock and simmer over moderately low heat for 45 minutes, or until the liquid is absorbed and the sorghum is al dente. Drain well.
2. In a large bowl, combine the drained sorghum and the black beans. Add the bell pepper, cilantro, olive oil, lime juice, salt, pepper, and cumin and stir to combine. Cool to room temperature. Serve.

sorghum, vegetable stock, black beans, orange bell pepper, cilantro, olive oil, lime, kosher salt, black pepper, ground cumin

Taken from food52.com/recipes/28733-sorghum-black-bean-salad (may not work)