Edamame & Hominy Salad
Salad:
10 oz. fresh or frozen shelled edamame beans (soybeans)
1 15 oz. can yellow hominy, drained (I prefer Bush brand)
1 15 oz. can white hominy, drained (I prefer Bush brand)
I small red bell pepper, diced
1 small onion, diced (I prefer green onions; milder)
1 fresh jalapeno pepper, diced (or to taste)
¼ cup cilantro, chopped
Dressing:
½ cup seasoned rice wine vinegar
¼ cup fresh lime juice
¼ cup vegetable oil
½ tsp. Pico de Gallo seasoning (or chile powder)
½ tsp. cumin
2 tsp. chipotle salsa (most grocery stores have this)
Salt and pepper to taste (may not need salt)
Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours. Serves 6 to 8.
Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.
From Melissa?s shelled edamame (soybean) package, February 2006.
