Summer Grain Bowl

By boscobojo

Ingredients

• 1 1/3 cup organic corn (thawed if frozen)
• 1 cup grape tomoatoes, quartered
• 1/4 cup chopped cilantro
• 1/3 cup thinly sliced red onion
• 3 Tbl. plus 1/2 cup fresh lime juice
• 1 Tbl. plus 1/2 cup olive oil
• Sea salt to taste
• 8 cups romaine
• 1 1/3 cup cooked sorghum
• 2 nectarines, pits removed, thinly sliced
• 2 cups thinly sliced cucumber
• 4 - 2 1/2 oz pieces of burrata
• Salt and pepper
• 12 basil leaves, torn
• 4 lime wedges, if desired

Preparation

Step 1

To make corn salsa, in a medium bowl, combine the corn, grape tomatoes, cilantro, red onion, 3 Tbl of the lime juice and 1 Tbl. of the olive oil. Add sea salt to taste. Set aside.

Divide the romaine evenly among four bowls. Top with the sorghum, nectarines, cucumber, burrata and corn salsa. Drizzle with the remaining lime juice and the reminaing olive oil. Season to taste.

Garnish with basil leaves and lime wedges if desired.