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.

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