Hominy Bean Salad Recipe

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Hominy Bean Salad Recipe
Hominy Bean Salad Recipe photo by Taste of Home
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Hominy Bean Salad Recipe

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5 2 2
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
  3. 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.
Originally published as Hominy Bean Salad in Light & Tasty February/March 2003, p21

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Reviews forHominy Bean Salad

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Reddinggal User ID: 5119277 126044
Reviewed Feb. 20, 2014

"I made this for a church potluck. It is delicious. I'll definitely make it again!"

MY REVIEW
tcjesmom User ID: 6476160 38756
Reviewed Jan. 19, 2012

"Such a great blend of flavors. My family likes it even for a snack."

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