HOMINY SALAD

Here’s a potato-less side dish, just in time for your Fourth of July cookout. The recipe is adapted from one by Martha Hall Foose; hers is made with regular hominy and has 20 net grams of carbohydrate per cup; mine has 6.l grams.

Have a great day! 

Hominy Salad

Ingredients:
1 can (29-ounces) Juanita’s or Teasdale’s Mexican-style hominy

2 cups chopped fresh tomatoes
1 cup shredded cheddar cheese
¼
 cup mayonnaise
¼ cup Greek-style, full-fat yogurt
½ cup chopped red bell pepper
4 green onions, chopped
2 tablespoons chopped fresh cilantro or parsley
1 teaspoon chili powder
1 teaspoon cumin seeds
1 teaspoon salt

Directions:
Rinse and drain the hominy. Combine everything in a large bowl and toss. Chill for an hour and serve.

Recipe adapted from Martha Hall Foose’s book, “A Southerly Course.”

Makes 8 servings of 1 cup.

Net carbohydrate: 6.1 grams; Protein: 6.4 grams; Fat 11.2 grams; Fiber: 5.8 grams; Calories: 176

See HOMINY ALERT

(c) 2011, Judy Barnes Baker

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