Pinto bean and hominy salad
cooked pinto beans,drained or 2 (15-ounce) cans pinto beans, drained
15-ounce can hominy, drained
red onion, diced
grape tomatoes, quartered or 2 ripe plum tomatoes, seeded and diced
small red bell pepper, seeded and diced
jalapeño, seeded and diced
freshly squeezed lime juice
Cotija chees, crumbled or 1/2 cup feta cheese, crumbled
In a large bowl, add the pinto beans, hominy, red onion, garlic, tomatoes, cilantro, red bell pepper, and jalapeño. Toss until well combined.
Whisk together the lime juice, olive oil, cumin, and smoked paprika. Pour over the beans and stir until evenly distributed. Stir in the Cotija or feta cheese. Add salt to taste.
While you can serve it immediately, it tastes better if covered and chilled for at least an hour.
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