Southwestern Black Bean and Hominy Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced beefsteak tomatoes round out this substantial menu, and sliced fresh peaches and brown sugar wafers make a nice light dessert. Ingredients:
1 15-ounce can black beans, rinsed, drained well |
1 15-ounce can golden hominy, rinsed, drained well |
1 avocado, peeled, pitted, diced |
1 cup diced yellow bell pepper |
1/2 cup chopped red onion |
1/4 cup chopped fresh cilantro |
1 1/2 tablespoons minced seeded jalape‱o chili |
1/2 cup (or more) salsa verde |
Directions:
1. Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.
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