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    You are in: Home / Recipes / Southwestern Black Bean and Hominy Salad Recipe
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    Southwestern Black Bean and Hominy Salad

    Average Rating:

    2 Total Reviews

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    • on September 20, 2010

      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.

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    • on August 16, 2010

      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.

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    Nutritional Facts for Southwestern Black Bean and Hominy Salad

    Serving Size: 1 (651 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.1
     
    Calories from Fat 158
    28%
    Total Fat 17.6 g
    27%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 801.6 mg
    33%
    Total Carbohydrate 82.2 g
    27%
    Dietary Fiber 26.3 g
    105%
    Sugars 7.3 g
    29%
    Protein 20.0 g
    40%

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