Friday, May 4, 2012

Edamame and Hominy Salad

Margaret Baker brought the best salad to our League meeting and graciously shared it. An Arizona native, she is excited to celebrate Arizona's Centennial and helped edit on our Legacy Project book, Arizona Recollections and Reflections with Pat Faur.

Ingredients for Salad:
10 oz. fresh or frozen shelled edamame beans (soybeans)

1 15 oz. can yellow hominy, drained (I prefer Bush brand)

1 15 oz. can white hominy, drained (I prefer Bush brand)

I small red bell pepper
1 small onion, diced (I prefer green onions; milder)
1 fresh jalapeno pepper, diced (or to taste)

¼ cup cilantro, chopped

Ingredients for Dressing:
½ cup seasoned rice wine vinegar
¼ cup fresh lime juice

¼ cup vegetable oil

½ tsp. Pico de Gallo seasoning (or chile powder)

½ tsp. cumin

2 tsp. chipotle salsa (most grocery stores have this)

Salt and pepper to taste (may not need salt)


Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours.

Serves 6 to 8.

Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.