Southwestern Black Bean and Hominy Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Like the rest of the northeast, it's been a hot summer here in Eastern Maine; however, most of us here don't have airconditioning, so I'm on the lookout for interesting whole-meal salads! Found this on epicurious. If you haven't tried hominy, it's about time: it's corn treated with cooking lye, so that it comes out with a texture and flavor somewhere between corn and garbanzo beans. Recipe calls for yellow hominy, but all we can find here is white; doesn't make any difference in the taste, from what I can tell. Give it a little time in the refrigerator before serving so it's nice and cold! Ingredients:
2 (15 ounce) cans black beans, rinsed, drained well |
2 (15 ounce) cans hominy, rinsed, drained well |
2 avocados, peeled, pitted, diced |
2 cups yellow bell peppers, diced |
1 cup red onion, chopped |
1/2 cup cilantro, chopped |
3 tablespoons jalapenos, seeds and ribs removed and chopped |
1 cup salsa verde (or more) |
Directions:
1. Combine first 7 ingredients in large bowl. Add 1 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.
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