Tomorrow is Memorial Day here in the United States, a day to pay tribute to the US men and women who have died during military service. In addition to participating in The National Moment of Remembrance — a moment for all Americans to pause wherever they are at 3:00 pm local time for a minute of silence to remember and honor America’s fallen and their families — most of us will also be participating in one of America’s greatest pastimes … barbeque!
The Chef and I just purchased a Char-Broil Oklahoma Joe Longhorn offset smoker and grill, which will soon make its maiden voyage here at Rhubarb and Honey headquarters … and while whatever protein we choose to barbeque will most likely be the star of the show, our chilled hominy salad will definitely take home the Best Supporting Side Dish award.
One of my favorite things to serve at a barbeque is a chilled salad; the contrast between hot and spicy meat and, in this case, cool and crisp hominy and pinto beans, gives way to a delightful combination. In addition, the refreshing acidity of the salad dressing works well to cut through even the spiciest barbeque sauce. I hope you find it as delightful and refreshing as we do!
So, what you are cooking up this Memorial Day?
Chilled Hominy Salad
- 1 15-ounce can white hominy, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 2 medium tomatoes, chopped
- 1 small red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeño pepper, seeded and minced
- Juice from two small limes
- 2 tablespoons olive oil
- 1 tablespoon champagne vinegar
- Salt and pepper to taste
1. Combine hominy, pinto beans, tomato, onion, cilantro, and jalapeño in a large bowl.
2. Add lime juice, olive oil, and vinegar to hominy mixture; stir to thorougly combine. Add salt and pepper to taste.
3. Chill salad in refrigerator for at least one hour, then serve.
Notes: While making this recipe with dried hominy and dried beans would be the ideal, time isn’t always on our side, and in such cases, canned foods can provide a quick, yet still nutritious option. But, a word on the safety of canned foods …
Bisphenol A (BPA) is an industrial chemical used in the production of many hard plastic bottles and metal-based food and beverage cans. Exposure to BPA can occur when eating foods or drinking beverages stored in containers that have BPA. Because the health effects of exposure to BPA have not be fully determined — and because The Chef and I try to eat as clean as possible — we chose canned foods that are clearly labeled as BPA free.
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