Hominy Salad
Think of Hominy as a blank canvas and you're the artist.
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
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.
