Southwestern Black Bean and Hominy Salad

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Total Time
15mins
Prep
15 mins
Cook
0 mins

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!

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Ingredients

Nutrition

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.
Most Helpful

4 5

I made this recipe because it used hominy instead of fresh corn. The hominy gives the salad a great earthy taste, and the texture is hearty. I did cut this recipe in half, but it did not compromise the flavors. I used 2 very small serrano peppers because that's what I had on hand, and yes, it packed enough heat, but not over powering. I used a homemade tomatillo salsa verde instead of the canned version. I loved the flavors and textures after chilling for an hour. Thanks so much for sharing this very good recipe.

5 5

Wow this was good. I love hominy and it's great to have another recipe I can use it in. I followed the recipe pretty much except I forgot to put in the jalapenos, but since I served it with another spicy dish (hamburger patties with the sauce from the recipe for Chicken with Poblano Sauce by this same chef), I didn't miss it. And I did use roasted red bell peppers in place of the fresh yellow because I buy them when I find them cheap, roast them and keep in the freezer. I will definitely be making this a lot.