Chili-Cumin Bean Salad

SUBMITTED BY: Michelle Smith

"'A gal at work shared this interesting bean salad with me a few years ago,' notes Michelle Smith of Running Springs, California. 'It has lots texture and gets a little kick from the chili powder and cumin without being too hot. It's a nice favorite at our family gatherings. For a hearty change of pace, serve it in a tortilla with slices of grilled chicken breast.'"

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PREP TIME	10 Min
READY IN	10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 cups chopped tomatoes
1 (15 ounce) can yellow hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 1/2 cups chopped red onion
1 cup minced fresh cilantro or parsley
1/4 cup lime juice
3 tablespoons olive or canola oil
2 1/2 teaspoons chili powder
2 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon salt

DIRECTIONS

In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 140 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 413 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.