Mexican Black Bean and Hominy Salad

by Anne Bennett on June 17, 2013

BB Salad 2

This is my week of fusion cuisine–I served this spicy Mexican side dish with Israeli Salad, shrimp and French bread. What, you say? Mexican and Israeli sharing the same plate? It’s not as loopy as it sounds. Both salads, while originating from disparate parts of the world and seasoned differently (one with cilantro, the other with parsley), are comprised of universally available fresh summer veggies.

Let’s face it–our culinary world has become a global village.

The white popcorny-looking stuff in this salad is hominy, which is what grits are made of. Basically, hominy is made from corn kernels that have been processed in an alkali solution (I’m seriously paraphrasing the process because neither you nor I need to know more), and it has a rich, almost buttery texture and a nutty flavor. If you haven’t tried hominy before, this is a good recipe to begin with. And if you’re not a fan of hominy, you can use regular corn instead.

The dressing is an ingenious combination of lime juice, honey, olive oil and cumin. Combined with the jalapeño pepper in the salad, the sweetness of the honey and the smokiness of the cumin both accentuate and soothe the palate.

And here’s the rub: the recipe comes from Weight Watchers! I’m going to have to stop being surprised by that fact and admit that Weight Watchers has teamed up with some crack cooks to develop their recipes. This isn’t diet food–it’s Mediterranean-inspired fare that just happens to be healthful.

1 15-oz. can black beans, rinsed and drained
1 15-oz. can hominy, rinsed and drained*
1 cup grape tomatoes, halved
1 small yellow bell pepper, diced
1/2 small red onion, diced
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced

2 Tbsp. fresh lime juice
1 tsp. honey
1 tsp. olive oil
1/4 tsp. ground cumin
1/4 tsp. salt

In a medium bowl combine the beans, hominy, tomatoes, bell pepper, onion, cilantro and jalapeño.

In a small bowl, stir together the lime juice, honey, olive oil, cumin and salt. Pour over the salad and toss to combine.

*You can buy either white or yellow hominy. I chose white for the color contrast. We eat with our eyes as well, you know.

Serves 6
Each serving is about 3/4 cup.
WW Points: 3

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{ 1 comment… read it below or add one }

Pat June 18, 2013 at 5:10 pm

Anne, could you forward me the protein list you talked about last week?
No luck finding it

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