Peruvian Sarsa Salad

This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  cup  thinly sliced red onion
• 1⁄2 cup  sliced radish
• 1⁄2 cup frozen lima beans, thawed
• 1⁄2 cup  canned white hominy, drained
• 1⁄4 cup  crumbled feta cheese
• 1⁄4 cup  chopped bottled  roasted red pepper
• 2  tablespoons  chopped of fresh mint
• 2  tablespoons  chopped fresh cilantro
• 3  tablespoons fresh lemon juice
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3  garlic cloves, minced

Directions

1. Combine first eight ingredients in a large bowl. Combine lemon juice and the remaining ingredients; stir with a whisk. Drizzle dressing over salad and toss gently to combine.