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Spicy Mexican Salad with Black Beans & Hominy
Prep Time
5 mins

This bright, fresh salad is perfect as a side to grilled meats and it makes a fun, tasty dip for tortilla chips.

Course: Dips and Dressings
Cuisine: Mexican
  • 15 oz can black beans rinsed and drained
  • 1 15 oz can hominy rinsed and drained
  • 1 cup halved grape tomatoes
  • 1 cup diced yellow pepper
  • ½ cup diced red onion
  • 1/3 cup chopped cilantro
  • 1 seeded minced jalapeño
  • 2 TB fresh lime juice
  • 1 tsp honey
  • 1 tsp extra virgin olive oil
  • ¼ tsp cumin
  • ¼ tsp table salt
  1. Combine beans, hominy, tomatoes, pepper, onion, cilantro, and jalapeño in a medium sized bowl. Whisk together lime juice, honey, olive oil, cumin and salt. Pour over black bean and hominy mixture and toss well to combine.

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