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!
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.
This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.