Hominy Salad With Basil Shallot Vinaigrette

1 small shallot, minced (2 Tbs)
2 Tbs white wine vinegar or champagne vinegar
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
1 cup halved grape or teardrop tomatoes
1 small yellow bell pepper, diced
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 white pepper and salt, if desired.
2) Toss together hominy, lima beans, tomatoes and bell pepper in serving bowl. Drizzle with dressing, and toss again to coat. Sprinkle with cheese, and serve.

Review: My shallot yielded more than 2 Tbs, but I didn’t think too much of it. After serving a bowl, I regretted using the whole shallot. Whoo, it was overpowering! Make sure not to use too much, and you’ll love this dish. It had a great mix of vegetables and flavors. I’d recommend doubling the recipe to make it a main dish. And, once again, I wish champagne vinegar wasn’t horribly expensive. I’m watching for it at T.J. Maxx, but have not scored a deal yet.