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