Petitchef

Edamame & Hominy Salad

Margaret Baker brought the best salad to our May meeting on Monday and graciously shared it. 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.






Comments:

Me, 19/05/2017

Recipe won't show. Please repost. It's so good!

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