Hominy Salad with Basil-Shallot Vinaigrette

by Tamara Harden May. 11, 2010 6850 views

Hearty hominy kernels fill out this summery salad, which makes a delicious lunch or light dinner when served on a bed of greens. Or, if you're like me, I get really nervous at an outdoor potluck or picnic, when I see all the salads sitting there with mayonnaise, under the sun.

1 small shallot (2 TBSP)
2 TBSP white wine vinegar (white rice vinegar works)
1/4 cup olive oil
1/4 cup finely chopped fresh basil
1 15oz can white hominy, rinsed and drained
1 1/2 cups frozen lima beans, thawed (I used edamame)
1 cup halved grape tomatoes
1 small YELLOW bell pepper, diced (1 cup)
(if vegan, omit this next ingredient)
1/2 cup crumbled fresh goat cheese or shaved Asiago cheese

1 Whisk together shallot and vinegar in small bowl. Whisk in oil until emulsified, then whisk in basil. Add pepper and salt, if desired.

2 Toss together hominy, beans, tomatoes, and bell pepper in serving bowl. Drizzle with dressing, and toss again to coat. Sprinkle with cheese (if using) and serve.

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David Cardona 10 years, 10 months ago

Marvellous shot!

10 years, 10 months ago Edited
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