Vegetable Salad with Hominy and Citrus-Cumin Dressing

Salads | Mexican cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use regular canned corn instead of hominy.

Ingredients

Canned Corn - 15.9 oz
Vegetable Oil - 3 tablespoons
Coarse Salt - 1 teaspoon
Garlic - 1 clove
Apple Cider Vinegar - 2 tablespoons
Freshly squeezed orange juice - 2 tablespoons
Freshly squeezed lime juice - 1 tablespoon
Ground Cumin - ½ teaspoon
Cayenne Pepper - ¼ teaspoon
Olive Oil - ⅓ cup
Red Onion - ¾ head
Beets - 2 pieces
Swiss chard leaves - 12.3 oz
Mustard Greens - 12.3 oz
Cilantro - 2.5 oz
Parsley Stems - 2.5 oz

Step by Step guide

Step 1

Spread the hominy on a rimmed baking sheet and let it dry for 1 hour.

Step 2

Heat the vegetable oil over high heat in a skillet. Sauté the hominy until dried and browned, stirring gently as some kernels may start to pop. Transfer to paper towels to absorb excess oil; season with salt. Wipe the skillet clean.

Step 3

In a medium bowl, combine garlic, vinegar, orange juice, lime juice, cumin, cayenne pepper, and 1 teaspoon of salt. While continuously stirring, add the olive oil.

Step 4

Place the onion in a small bowl and cover with cold water. Cover and refrigerate.

Step 5

In a large bowl, mix the beets, mustard greens, cilantro, and parsley. Remove the onion from the water and pat dry with a paper towel. Add the onion, hominy, and dressing; toss to combine; season with salt.