Sorghum Green Bean Salad
Author: Chef Brad
  • 3 cups whole grain sorghum cooked
4 pounds fresh green beans
2 cups grape tomatoes sliced
1 cup sliced almonds
mozzarella balls
  • ½ cup olive oil
  • ½ cup balsamic vinegar
  • ½ cup Xagave
sea salt
  1. In large sauce pan heat oil.
  2. When hot add green beans and coat with oil.
  3. Add vinegar and Xagave.
  4. Cook on high tossing green beans until caramelized and tender.
  5. toast up the sorghum in ¼ cup olive oil, then put on a big platter.
  6. Continue to layer with green beans, tomatoes, mozzarella balls, and almonds.
  7. Salt and pepper to taste.
  8. For added fun, top with popped sorghum.
Recipe by Chef Brad America's Grain Guy at