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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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I'm not sure where this came from, I found it hand-written in my files. I add a pinch of sugar and some chopped jalapeno. Ingredients:
2 cups chopped tomatoes |
1 (15 ounce) can hominy, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
1/2 cup sweet onion, chopped |
1/2 cup cilantro, minced |
1/4 cup lime juice |
3 tablespoons olive oil |
2 1/2 teaspoons chili powder |
2 1/2 teaspoons cumin |
1 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Combine tomatoes, hominy, beans, onion and cilantro in a large bowl.
2. In a jar, combine remaining ingredients and shake well.
3. Pour over salad and toss to combine well.
4. Refrigerate at least 2 hours.
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