Hominy Salad with Basil-Shallot Vinaigrette Recipe | Vegetarian Times Skip to main content

Hominy Salad with Basil-Shallot Vinaigrette

Hearty hominy kernels fill out this summery salad, which makes a delicious lunch or light dinner when served on a bed of greens.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 small shallot, minced (2 Tbs.)
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2 Tbs. white wine or champagne vinegar
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¼ cup olive oil
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¼ cup finely chopped fresh basil
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1 15-oz. can white hominy, rinsed and drained
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1 ½ cups frozen lima beans, thawed
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1 cup halved grape or teardrop tomatoes
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1 small yellow bell pepper, diced (1 cup)
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½ cup crumbled fresh goat cheese or shaved Asiago cheese

Instructions: 

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.

Nutrition Information: 

Calories: 
200
Protein: 
6 g
Total Fat: 
12 g
Saturated Fat: 
3 g
Carbohydrates: 
18 g
Cholesterol: 
5 mg
Sodium: 
254 mg
Fiber: 
4 g
Sugar: 
3 g
Yield: 
Serves 6

Comments on this Recipe

I give this recipe 5 stars. Very, very simple to make and quick. Really fresh tasting. Always a hit when I bring it anywhere.

Are frozen lima beans safe to eat when only thaws but not cooked?

looks good