Bean & Hominy Salad

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.


Hominy. Where have you been all my life? It's lucky that I refrained from devouring all of the delicious hominy I put into this salad because otherwise it would have just been a bean salad, sans hominy. Have you had hominy? I've never had it nor have I cooked with it. I wonder what other things I can do with it? This is a start of a beautiful friendship.

Ingredients:

15.5 oz can of Hominy (Goya)
15.5 oz can of Black Beans, rinsed
15.5 oz can of Red Kidney Beans, rinsed
1 cubanelle pepper chopped
3 small tomatoes seeded and chopped
chopped cilantro
juice of one lime
olive oil
salt, chili powder and cumin to taste

Mix your hominy, beans, peppers and tomatoes in a bowl. Add the salt, chili powder and cumin and toss. Then add the lime juice and olive oil and cilantro. Toss again. Serve chilled or at room temperature. Enjoy!

Bean and Hominy Salad

6 comments:

Elisabeth said...

I threw a can of hominy in with my black bean soup yesterday -- it was delicious...you should try it!

Sarah said...

Love your post, thanx for the share.

Jenny said...

he dressing was perfect! I had to substitute all black beans for the pinto, and it was still great.

Mariah said...

Love your recipe, and thanx for the post.

Jane said...

Wow, awesome recipe, thanx.

Tower Hamlets static guarding said...

The dressing was perfect! I had to substitute all black beans for the pinto, and it was still..

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