1 15 oz can golden hominy, rinsed, drained well
1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 Tbs minced seeded jalapeno chili
1/2 cup (or more) salsa verde
1) Combine first 7 ingredients in large bowl.
2) Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry.
3) Season salad with salt and pepper.
Review: I served this over baby spinach and it made two good lunch portions. I packaged them up and will get to eat them tomorrow. I'll post in a comment how it tasted.
Super yum. I love hominy and this was a different twist to hominy, but a great new recipe. There was a bit of hotness due to the jalapeno, but nothing that was overwhelming. Yum.
ReplyDeleteHere's another recipe with black beans that I thought sounded good.
ReplyDeletehttp://www.tasteofhome.com/recipes/Black-Bean-Cornmeal-Pie
Mike hated this, telling me it was too spicy for lunch and tasted bland. Apparently it "didn't have a good base." Maybe the cornmeal pie will have a better chance.
ReplyDelete