Cloud 9 Specialty Gluten-Free Bakery | Black Bean & Avocado Sorghum Salad
post-template-default,single,single-post,postid-520,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,qode-child-theme-ver-1.0.0,qode-theme-ver-13.5,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Black Bean & Avocado Sorghum Salad

Black Bean & Avocado Sorghum Salad

Serves: Approx. 3 Prep time using pre-cooked Pearled Sorghum: Approx. 15 minutes


  1. 1/2 cup (drained) canned or pre-cooked black beans
  2. 1 cup avocado medium diced
  3. 1 cup cooked Cloud 9 Organic Pearled Sorghum
  4. 2 tablespoons fresh basil leaves (chopped)
  5. 1 tablespoon olive oil
  6. 1/8 teaspoon Cumin powder
  7. 1 tablespoon lime juice
  8. Salt and pepper to taste
  9. Fresh basil leaf for garnish


Mix all ingredients and serve as a side dish or serve on a bed of mixed greens. Optional: add salad dressing of your choice. Garnish with a basil leaf.


Sorghum Tips: Follow cooking instructions on Cloud 9 Organic Pearled Sorghum and cook ahead and store in the refrigerator for up to one week and use in recipes as needed. Or cook freeze and reheat – always delicious and never soggy.

If using frozen Sorghum first defrost in the microwave or place in a sieve and pour boiling water over until defrosted.