Shrimp and Black Bean Salad

[mos]

Shrimp and Black Bean Salad
1/4 cup dry sorghum
2 tbs lemon juice
1/2 tbs water
1 tsp Sriracha
1 tsp low-sodium soy sauce
1/2 tbs honey
12 shrimp
2 tsp olive oil
2 cups mixed baby greens
1/2 cup canned black beans, rinsed
1/2 red bell pepper, chopped
1/2 cup grape tomatoes, halved
1 tbs olive oil
2 tbs orange juice
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
Set the sorghum to cook according to package instructions. Once cooked, set aside to let cool.
While the sorghum is cooking, prepare the shrimp marinade. Combine lemon juice, water, Sriracha, soy sauce, and honey in a small bowl. Mix well.
Place the shrimp in a zip-top bag and pour in the marinade, making sure to coat all of the shrimp. Let sit in the refrigerator for 15 to 20 min.
While the shrimp is marinating, prepare the salad. Place mixed greens, black beans, bell pepper, and grape tomatoes into a bowl. In a separate bowl, combine olive oil, orange juice, Dijon mustard, and salt and pepper, mixing well.
Add the cooked sorghum to the black bean salad, add the dressing, and gently toss the ingredients together. Refrigerate while cooking the shrimp.
Remove the shrimp from their marinade. Heat 2 tsp olive oil in a large skillet over low heat and cook the shrimp in it for 3 to 4 min, turning once halfway through.
Plate the sorghum and black bean salad along with the cooked shrimp and enjoy. Serves 2

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