Bushs San Antonio Hominy Bean Salad With Cumin Dressing Recipes

HOMINY BEAN SALAD

Hominy Bean Salad image

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."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 cups fresh green beans, cut into 2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15 ounces) 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
1/2 cup minced fresh cilantro
1/4 cup olive oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

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., 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.

Nutrition Facts : Calories 146 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 425mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE

3-Bean Good Luck Salad With Cumin Vinaigrette image

This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, main course, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3/4 cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
3/4 cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
2 onions, halved
4 garlic cloves, minced
Salt to taste
3/4 cup black-eyed peas, washed and picked over
1 bay leaf
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 red bell pepper, diced
1/2 cup chopped cilantro

Steps:

Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
Stir the peppers and cilantro into the beans and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 4 grams, TransFat 0 grams

BUSH'S® SAN ANTONIO HOMINY-BEAN SALAD WITH CUMIN DRESSING

BUSH'S® San Antonio Hominy-Bean Salad with Cumin Dressing image

This combination of white hominy, pinto, red kidney and garbanzo beans is straight from the Lone Star State and great with tortilla chips.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 17

Ingredients

1 (15.5 ounce) can BUSH'S® White Hominy, drained
1 (16 ounce) can BUSH'S® Pinto Beans, drained
1 (16 ounce) can BUSH'S® Red Kidney Beans, drained
1 (16 ounce) can BUSH'S® Garbanzo Beans, drained
1 green pepper, chopped
1 cup chopped celery
½ cup chopped green onions
½ cup parsley, chopped
3 tablespoons vinegar
¾ cup vegetable oil
1 clove garlic, minced
¼ teaspoon dry mustard
½ teaspoon cumin
1 pinch Salt and pepper, to taste
½ head Lettuce leaves
4 large eggs eggs, hard-boiled and sliced
6 slices bacon, cooked and crumbled

Steps:

For Salad: Combine hominy, beans, peppers, celery, onions, and parsley in a large bowl, mixing well.
For Cumin Dressing; Whisk together vinegar, oil, garlic, mustard and cayenne in a small bowl. Pour over bean mixture and toss to coat. Garnish with lettuce leaves, egg slices and crumbled bacon.

Nutrition Facts : Calories 362 calories, Carbohydrate 28.9 g, Cholesterol 80.5 mg, Fat 21.9 g, Fiber 9.9 g, Protein 12.2 g, SaturatedFat 4.1 g, Sodium 750.6 mg, Sugar 2.1 g

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Southwestern Black Bean and Hominy Salad image

Categories Salad Bean Pepper Side No-Cook Picnic Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Legume Bell Pepper Summer Vegan Raw Jalapeño Cilantro Hominy/Cornmeal/Masa Bon Appétit

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

1 15-ounce can black beans, rinsed, drained well
1 15-ounce can golden hominy, rinsed, drained well
1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalape‱o chili
1/2 cup (or more) salsa verde

Steps:

Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

BLACK BEAN AND HOMINY SALAD

Black Bean and Hominy Salad image

A Weight Watchers recipe that has become a family favorite! Yummy as a side dish with grilled chicken or beef or used as a dip with tortilla chips.

Provided by SusieQ207

Categories Black Beans

Time 25m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces canned black beans, rinsed and drained
15 ounces hominy, rinsed and drained
1 cup grape tomatoes, halved
1 small yellow pepper, diced
1/2 small red onion, diced
1/3 cup fresh cilantro, chopped
1 medium jalapeno pepper, seeded, minced
2 tablespoons fresh lime juice
1 teaspoon honey
1 teaspoon extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon table salt

Steps:

In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno.
In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine.
3 points per 3/4 cup serving.

Nutrition Facts : Calories 143.8, Fat 1.7, SaturatedFat 0.3, Sodium 522.9, Carbohydrate 27, Fiber 7.5, Sugar 3.3, Protein 6

HOMINY SALAD

Hominy Salad image

A different salad, not the same old pasta salad you see at all the summer picnics.The olives can be added along with the relish, you can use black or green olives. Experiment with different cheeses.

Provided by redwine

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can white hominy
1/4 cup green pepper, chopped
2 tablespoons onions, chopped
1 cup sliced celery
1/4 cup sweet pickle relish (or sliced green olives)
1/2 teaspoon salt
1/4 teaspoon celery seed
1 cup grated cheddar cheese
1/4 cup mayonnaise

Steps:

Rinse hominy and drain well.
Chop green pepper, onion and celery.
Toss hominy and veggies together.
Stir in pickle relish, celery seed, salt cheese and mayonnaise.
Chill and serve cold.

Nutrition Facts : Calories 276, Fat 15.4, SaturatedFat 6.8, Cholesterol 33.5, Sodium 938.9, Carbohydrate 26.1, Fiber 3.5, Sugar 8.4, Protein 9.1

CHILI-CUMIN BEAN SALAD

Chili-Cumin Bean Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 413mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BUSH'S® SAN ANTONIO HOMINY-BEAN SALAD WITH CUMIN DRESSING

BUSH'S® San Antonio Hominy-Bean Salad with Cumin Dressing image

This combination of white hominy, pinto, red kidney and garbanzo beans is straight from the Lone Star State and great with tortilla chips.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 17

Ingredients

1 (15.5 ounce) can BUSH'S® White Hominy, drained
1 (16 ounce) can BUSH'S® Pinto Beans, drained
1 (16 ounce) can BUSH'S® Red Kidney Beans, drained
1 (16 ounce) can BUSH'S® Garbanzo Beans, drained
1 green pepper, chopped
1 cup chopped celery
½ cup chopped green onions
½ cup parsley, chopped
3 tablespoons vinegar
¾ cup vegetable oil
1 clove garlic, minced
¼ teaspoon dry mustard
½ teaspoon cumin
1 pinch Salt and pepper, to taste
½ head Lettuce leaves
4 large eggs eggs, hard-boiled and sliced
6 slices bacon, cooked and crumbled

Steps:

For Salad: Combine hominy, beans, peppers, celery, onions, and parsley in a large bowl, mixing well.
For Cumin Dressing; Whisk together vinegar, oil, garlic, mustard and cayenne in a small bowl. Pour over bean mixture and toss to coat. Garnish with lettuce leaves, egg slices and crumbled bacon.

Nutrition Facts : Calories 362 calories, Carbohydrate 28.9 g, Cholesterol 80.5 mg, Fat 21.9 g, Fiber 9.9 g, Protein 12.2 g, SaturatedFat 4.1 g, Sodium 750.6 mg, Sugar 2.1 g

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