Sorghum and Black Bean Salad with Roasted Corn and Cilantro-Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant cold salad combining nutty cooked sorghum, black beans, roasted corn, and fresh vegetables, tossed in a zesty cilantro-lime dressing. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 70 minutes, pairs whole grain sorghum, water, fresh corn kernels (cut from 2 ears) into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup whole grain sorghum
• 3 cups water
• 1 1/2 cups fresh corn kernels (cut from 2 ears)
• 1 cup black beans, rinsed and drained
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup whole grain sorghum and combine with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 50 minutes until sorghum is tender. Drain any excess water and cool sorghum completely.
2. Step 2: Preheat a skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and cook, stirring occasionally, until corn is lightly charred and tender, about 6 minutes. Remove from heat and let cool.
3. Step 3: In a large bowl, combine the cooled sorghum, roasted corn, 1 cup rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh cilantro.
4. Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Pour the dressing over the salad and toss gently to combine. Chill the salad for at least 30 minutes before serving to allow flavors to meld.