Speed Vegan by Alan Roettinger

Author:Alan Roettinger
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2010-04-06T16:00:00+00:00

HOMINY AND BLACK BEAN SALAD

Makes 8 to 10 servings

This salad makes a good buffet item for potlucks. Hominy is corn that has been dried and then cooked in limewater until the outer skin falls off, a process that softens the corn and makes it more digestible. It also boosts the calcium content. Known in Mexico as nixtamal, hominy is also ground to a thick paste and used to make a number of traditional corn cakes, including tortillas, tamales, sopes, and gorditas (none of which fit the thirty-minute window allowed here, especially for a beginner!).

1 can (29 ounces) hominy, well drained

1 can (15 ounces) black beans, rinsed and drained

2 stalks celery, diced

1 green bell pepper, diced

1 roasted red pepper, diced

1 red onion, finely diced

1 avocado, diced

1½ cups coarsely chopped fresh cilantro

½ cup freshly squeezed lime juice

7 cloves peeled garlic

2 teaspoons Chipotle Chile Purée (page 40)

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

¾ cup extra-virgin olive oil

1 bunch scallions, sliced on a diagonal

Combine the hominy, black beans, celery, green bell pepper, red pepper, onion, avocado, and 1 cup of the cilantro in a large bowl.

Put the remaining ½ cup of cilantro and all of the lime juice, garlic, Chipotle Chile Purée, salt, and pepper in a blender. Process until smooth. With the motor running, add the olive oil in a steady stream through the cap opening in the lid. Pour over the hominy mixture and toss well. Transfer to a large serving dish. Sprinkle with the scallions. Serve at once.

Per serving: calories: 338, protein: 6 g, fat: 23 g, carbohydrate: 21 g, fiber: 9 g, sodium: 452 mg, omega-3 fatty acids: 0.13 g

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