Monday, April 21, 2014

Three-Bean Salad

Another excuse to eat cumin.
I tend to keep ingredients like these in the pantry or in the freezer, so I can reload my lunch containers without much more effort than it takes to open a few cans and stir. Epicurious.

1 15-ounce can yellow hominy, rinsed, drained
1 15-ounce can black beans, rinsed, drained
1 cup drained canned kidney beans, rinsed
1 cup drained pinto beans, rinsed
4 large tomatoes, seeded, chopped
1 1/4 cups chopped red onion
1 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon olive oil
2 1/2 teaspoons chili powder
2 1/2 teaspoons ground cumin
Combine all ingredients in bowl. Season with salt and pepper.
(Can be made 4 hours ahead. Cover and chill.)

Serves 6.

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