Hominy Bean Salad Recipe

Hominy Bean Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Chock-full of fresh and canned beans, this colorful salad is perfect for potluck. De Loris Lawson of Carthage, Missouri sent the recipe. She writes, "I am a great-grandmother who loves to cook—from fancy meals for company to simple bean and corn bread suppers."

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Hominy Bean Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hominy Bean Salad Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

25 25

Ingredients

2 cups fresh green beans, cut into 2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup thinly sliced celery
1 cup thinly sliced red onion
1 medium sweet red pepper, julienned
1/2 cup white wine vinegar
1/2 cup minced fresh cilantro
1/4 cup olive oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions

Place green beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and rinse in cold water.
In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and stir gently to coat. Cover and refrigerate for at least 1 hour. Yield: 12 servings.

Nutritional Analysis: One serving (3/4 cup) equals 146 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 425 mg sodium, 20 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Hominy Bean Salad in Light & Tasty February/March 2003, p21