Vegetable Salad with Hominy and Citrus-Cumin Dressing
Salads • Mexican
Description
You can use regular canned corn instead of hominy.
Ingredients
- Canned Corn 15 oz
- Vegetable Oil 3 tablespoons
- Coarse Salt 1 teaspoon
- Garlic 1 clove
- Apple Cider Vinegar 2 tablespoons
- Freshly squeezed orange juice 2 tablespoons
- Freshly squeezed lime juice 1 tablespoon
- Ground Cumin ½ teaspoon
- Cayenne Pepper ¼ teaspoon
- Olive Oil ⅓ cup
- Red Onion ¾ head
- Beets 2 pieces
- Swiss chard leaves 10 oz
- Mustard Greens 10 oz
- Cilantro 0 oz
- Parsley Stems 0 oz
Step-by-Step Guide
Step 1
Spread the hominy on a rimmed baking sheet and let it dry for 1 hour.
Step 2
Heat the vegetable oil over high heat in a skillet. Sauté the hominy until dried and browned, stirring gently as some kernels may start to pop. Transfer to paper towels to absorb excess oil; season with salt. Wipe the skillet clean.
Step 3
In a medium bowl, combine garlic, vinegar, orange juice, lime juice, cumin, cayenne pepper, and 1 teaspoon of salt. While continuously stirring, add the olive oil.
Step 4
Place the onion in a small bowl and cover with cold water. Cover and refrigerate.
Step 5
In a large bowl, mix the beets, mustard greens, cilantro, and parsley. Remove the onion from the water and pat dry with a paper towel. Add the onion, hominy, and dressing; toss to combine; season with salt.
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