I’m hoping that foods made from corn, like tortillas and grits, stay on the allowed foods list because I love them and find them very versatile. Hominy falls into this category and I am making this salad to take to a potluck tonight. It’s a nice change from pasta or potato salad.
This recipe is based on one by cookbook author Martha Hall Foose. I got to see her give a cooking demo this summer and she is just charming. A good cook, too!
Corn is very starchy and some don’t tolerate it well. I like to keep the vegetable content high and the hominy content low just to keep the carbs down.
I did not measure a thing and so am estimating amounts.
1 can hominy, drained
1/2 red bell pepper, finely diced
1 cup finely diced carrot
1/2 cup finely diced celery
1 garden-ripe tomato, chopped
big handful parsley, minced (or cilantro)
1/4 cup chopped green onion tops – green part only!
approximately 1/3 cup mayonnaise
1 teaspoon whole cumin seed
1 teaspoon best chili powder (I like pure red New Mexico chili powder)
Mix it all up, adjust seasoning, chill, and eat.