Pinto Bean and Hominy Salad

This is one of those bean salad recipes you take to a family reunion or some other type of potluck occasion.  It's better tasting at room temperature than chilled.  As I ate on it for a couple days in a row, I kept splashing it with Tabasco sauce to give it a little kick.

You'll see in the list of ingredients this recipe calls for V-8 Juice.  For anyone wondering what that is, it's a tomato based cocktail drink.  One of those processed beverages made with a variety of vegetables juices.  Using any tomato juice cocktail product will work.  One that has a spicy flavor would be even better if you like your food on the spicy side.  Also, this salad isn't salty.  Having tortilla chips crumbled on top or a slab of fresh cornbread on the side really helps turn this side salad into a light supper.

HERE'S ALL IT TAKES

Serves 4

  • 1 (15-ounce) can hominy, rinsed and drained
  • 1 1/2 cups cooked pinto beans
  • 1/2 bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 1 celery stalk, finely chopped
  • 1 (5.5-ounce) can V-8 juice or tomato juice cocktail drink
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 tablespoon red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • Salt and pepper to taste
  • Tortillas chips or cornbread on the side (optional)

Toss all the ingredients in a large salad bowl.  Allow to stand for about half an hour so the flavors can marry up.  Serve at room temperature with tortilla chips or cornbread on the side.