Hominy is gluten-free, and one of those foods, I think, is underused. Hominy is made from dried corn kernels, which are soaked in a lye bath. It’s used in many different applications, for example, masa harina, the basis for making tortillas.
I’m using a spice blend called Tajin in this recipe. It’s a combination of chili powder, lime, and salt. For some crunch, and this is optional, I’m adding a sprinkling of Pepitas. Pepitas are a type of pumpkin seed, but you won’t find them hiding in just any pumpkin. They are not the inside part of every pumpkin seed. Instead, peptides grow shell-free in Styrian or oil-seed pumpkins.
Think of Hominy as a blank canvas and you’re the artist. This is my Hominy Salad.
Prep Time: 10 minutes
Yields: 4 servings
Equipment: large mixing bowl, chef’s knife, mesh sieve, can opener, cutting board, whisk
Ingredients:
3 (15.5-ounce) cans of hominy, rinsed and drained thoroughly
1 1/4 cups of dried cranberries
1/2 red onion, finely diced
1 red bell pepper, seeded and finely diced
1 Fresno chili, seeded and finely diced
1 hothouse (English) cucumber, seeded and finely diced
1/2 cup packed of cilantro, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of Tajin
1/4 cup of apple cider vinegar
1/4 cup of granulated
2 tablespoons of fresh lime juice, 1 to 2 limes
Garnish:
A sprinkling of Pepitas, Mexican pumpkin seeds, optional
Instructions:
In a large mixing bowl, add the apple cider vinegar, fresh lime juice, granulated sugar, kosher salt, and fresh-ground black pepper. Whisk thoroughly to combine. Next, add all the ingredients from the list above, and toss to combine. Refrigerate until ready to serve.
Serve as a side dish or as a bed for grilled shrimp.
There you have it, my Hominy Salad.
Notes:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Hominy Salad
Equipment
- 1 mixing bowl Large
- 1 chef's knife
- 1 mesh sieve
- 1 can opener
- 1 cutting board
- 1 whisk
Ingredients
- 3 15.5 ounce cans hominy Rinsed and drained thoroughly
- 1 1/4 cups dried cranberries
- 1/2 red onion Finely diced
- 1 red bell pepper Seeded and finely diced
- 1 Fresno chili Seeded and finely diced
- 1 English cucumber (hothouse) Seeded and finely diced
- 1/2 cup packed cilantro Roughly chopped
- 1 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
- 1 tbsp Tajin
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 2 tbsps fresh lime juice 1-2 limes
Garnish:
- Mexican pumpkin seeds, optional
Instructions
- In a large mixing bowl, add the apple cider vinegar, fresh lime juice, granulated sugar, kosher salt, and fresh-ground black pepper. Whisk thoroughly to combine. Next, add all the ingredients from the list above, and toss to combine. Refrigerate until ready to serve.Serve as a side dish or as a bed for grilled shrimp.There you have it, my Hominy Salad.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2014/12/05/my-taco-bake-with-hominy-and-blackbeans/
