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Hominy Bean Salad

 Hominy Bean Salad
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."
12 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Hominy Bean Salad (continued)

Nutritional Facts: 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.