On Vacation Through January 6

Gourmet heirloom beans meet heritage corn in a Mexican inspired salad that will be the star of your next back yard barbecue or taco Tuesday. This protein packed salad is a fantastic make ahead side dish or vegetarian main. Always make extra because it's even better the next day!

artisanal dry hominy

Dry vs. Canned Hominy

Although hominy from a can is really easy it's kind of like the difference between canned beans and gourmet heirloom beans. The flavor and texture is so much better when you start from dry hominy. Canned hominy tends to have a signature gummy texture, however by soaking and cooking the dry hominy as you would heirloom beans you won't get a gummy texture and you can control how soft of firm you'd like the hominy to be.

How To Cook Dry Hominy

1 cup of dry hominy yields 4 cups of cooked hominy. Soak the amount of hominy you'd like to cook overnight in water. The hominy will almost double in size so choose your jar or bowl and fill it with water accordingly. After the hominy is soaked bring it to a boil in a sauce pan or dutch oven and then reduce to a simmer. Simmer for 30 minutes to an hour until it reaches the desired consistency. You can shortcut this process by cooking in the pressure cooker for 15 minutes. The pressure cooker will cause more of the kernels to "pop" and you will have less intact corn kernels for your dish but they will be soft and delicious.
hominy arikara bean salad

Ingredients:

  • 1.5 cups cooked Arikara Heirloom Beans (can also substitute heirloom black beans like the Black Tepary or Oaxacan Black Beans)
  • 1.5 cups Hominy, cooked, rinsed and drained (or one can of prepared hominy)
  • 1 Cup Grape Tomatoes, halved
  • 1 Bell Pepper (orange or yellow), diced
  • ½ Red onion, diced
  • 1/2 Cup Fresh Cilantro, chopped
  • 2 tablespoon Fresh Lime Juice
  • 1 teaspoon Hot Honey
  • 1 teaspoon Olive Oil
  • 1/2 teaspoon Ground Cumin
  • ¼ teaspoon Salt

 Directions:

  1. Combine the beans, hominy, tomatores, bell pepper, red onion and cilantro.
  2. In a small bowl whisk together the lime juice, hot honey, cumin, salt and olive oil.
  3. Dress the salad and gently combine the ingredients.
  4. Refrigerate at least 30 minutes but preferably 4hours to overnight to allow the flavors to marry. 
  5. This will keep in the fridge for 5-7 days.

 

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