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.



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

Nutrition Information: 

6 g
Total Fat: 
12 g
Saturated Fat: 
3 g
18 g
5 mg
254 mg
4 g
3 g
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