Recipe by l'ecole
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!
Top Review by Miss Annie
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.
- 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)