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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A gal at work shared this interesting bean salad with me a few years ago, notes Michelle Smith of Running Springs, California. It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast. Ingredients:
4 cups chopped tomatoes |
1 can (15-1/2 ounces) hominy, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1-1/2 cups chopped red onion |
1 cup minced fresh cilantro |
1/4 cup lime juice |
3 tablespoons olive oil |
2-1/2 teaspoons chili powder |
2-1/2 teaspoons ground cumin |
1 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving. Yield: 12 servings.
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