Black Bean Hominy Sald
Black Bean & Hominy Salad

Until I moved to the South, I'd never tasted hominy.  I really like the corn-y taste -- somewhere between sweet corn and corn bread.  It makes a wonderful addition to salads such as this one, which is highlighted with our Lemon Olive Oil and Honey Ginger Balsamic Vinegar.

1 15 oz. can black beans, rinsed and drained

1 15 oz. can yellow or white hominy, rinsed and drained

1 1/2 cup halved cherry tomatoes

1 small yellow bell pepper, diced

1/2 small red onion, diced

2 tablespoons Lemon Olive Oil

2 tablespoons Honey Ginger Balsamic Vinegar

1/4 teaspoon ground cumin

Salt and pepper to taste

1-2 tablespoons fresh cilantro or basil, chopped

Combine the beans, hominy, cherry tomatoes, pepper and onion in a medium bowl.  Combine the oil, vinegar and cumin in a small container and shake.  Pour over the salad and toss.  Add salt and pepper to taste.  Sprinkle on the cilantro or basil.  Chill and serve.

*  This salad will work with many combinations of oil and vinegar such as:

Peach Balsamic/Basil Olive Oil

Pineapple Balsamic/Persian Lime Olive OIl