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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.

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

Servings
1/2-cup serving

Ingredients

  • 1 small shallot, minced (2 Tbs.)
  • 2 Tbs. white wine or champagne vinegar
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh basil
  • 1 15-oz. can white hominy, rinsed and drained
  • 1 1/2 cups frozen lima beans, thawed
  • 1 cup halved grape or teardrop tomatoes
  • 1 small yellow bell pepper, diced (1 cup)
  • 1/2 cup crumbled fresh goat cheese or shaved Asiago cheese

Preparation

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

  • Serving Size Serves 6
  • Calories 200
  • Carbohydrate Content 18 g
  • Cholesterol Content 5 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 3 g
  • Sodium Content 254 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g