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Hominy Bean Salad

SUBMITTED BY: De Loris-Lawson

"Chock-full of fresh and canned beans, this colorful salad is perfect for potluck. De Loris Lawson of Carthage, Missouri sent the recipe. She writes, 'I am a great-grandmother who loves to cook--from fancy meals for company to simple bean and corn bread suppers.'"
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PREP TIME  25 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups fresh green beans (2-inch pieces)
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can yellow hominy, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced red onion
  • 1 medium sweet red pepper, julienned
  • 1/2 cup white wine vinegar or cider vinegar
  • 1/2 cup minced fresh cilantro or parsley
  • 1/4 cup olive oil or canola oil
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper

DIRECTIONS

  1. Place green beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and rinse in cold water. In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
  2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and stir gently to coat. Cover and refrigerate for at least 1 hour.

FOOTNOTE

  • Nutritional Analysis: One serving (3/4 cup) equals 146 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 425 mg sodium, 20 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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