Mexican Salad

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Seasoned black beans, yellow hominy, red bell peppers, poblano pepper, red onion and crisp romaine lettuce nestled in a sweet, savory and smoky Chipotle Honey Vinaigrette.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Entree

Cuisine: Mexican

Servings: cups

Calories: 319kcal

Author: Anecia Hero

Equipment

Food processor or blender for vinaigrette

Ingredients

Salad Ingredients

2- 15.5 ounce cans yellow hominy, drained and rinsed
1- 15.5 ounce can black beans, drained and rinsed
3 cups chopped romaine lettuce
¾ cup diced red bell pepper
½ cup diced poblano pepper
¼ cup diced red onion
2 tablespoons neutral oil (vegetable or canola)
3 tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon ground cumin
½ cup cilantro, plus more for garnish
¼ teaspoon smoked paprika
½ teaspoon garlic powder
crumbled Cojita or shredded Manchego cheese (optional as garnish)

Vinaigrette Ingredients

6 tablespoons red wine vinegar (⅜ of a cup or 3 ounces)
1 cup neutral oil
3 tablespoons honey
1- 7.5 ounce can smoked chipotle peppers in adobo sauce
½ teaspoon dried oregano
⅛ teaspoon ground cumin powder
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

Make the Vinaigrette

Add ingredients and only one chipotle pepper to the food processor; pulse till smooth; taste. If you want it more smoky add the other chipotle pepper and pulse again. Set aside.
6 tablespoons red wine vinegar (⅜ of a cup or 3 ounces), 1 cup neutral oil, 3 tablespoons honey, ½ teaspoon dried oregano, ⅛ teaspoon ground cumin powder, 1 teaspoon salt, ½ teaspoon ground black pepper

Assemble the Salad

Drain hominy and black beans; rinse and pat dry with paper towel; transfer to a large bowl. Add chopped peppers, cilantro and onion; set aside
2- 15.5 ounce cans yellow hominy, drained and rinsed, 1- 15.5 ounce can black beans, drained and rinsed, ¾ cup diced red bell pepper, ½ cup diced poblano pepper, ¼ cup diced red onion, ½ cup cilantro, plus more for garnish
In a small measuring cup, add the following ingredients. Combine well and drizzle over the hominy/bean mixture; toss until well coated; cover with plastic and refrigerate for 15-minutes.
2 tablespoons neutral oil (vegetable or canola), 3 tablespoons fresh lime juice, 1 teaspoon salt, ½ teaspoon dried oregano, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, ½ teaspoon garlic powder
When ready to serve, add chopped romaine and cilantro to the bean mixture, drizzle a little of the vinaigrette over the salad; combine well; garnish with chopped cilantro, avocado or guacamole, crumbled Cotija cheese or shredded Manchego cheese
3 cups chopped romaine lettuce

Notes

The chipotle peppers are in a small 7.5 ounce can on the international or ethnic aisle in the grocery store near the canned jalapenos and green chiles. The peppers come in a small can with adobo sauce. You'll only use up to maybe 3 peppers and not the whole can. You can freeze the leftovers for later.

When you take the peppers out of the can, don't wipe off the adobo sauce.

Nutrition