Ingredients
- 1 14 ounce can hominy drained and rinsed
- 2 ears corn fresh, shucked and kernels removed from the cob
- 1 jalapeño pepper seeded and minced
- 1 pint cherry tomatoes halved
- 2 limes juiced
- 2 tablespoons olive oil extra virgin
- salt and pepper to taste
- 1/4 cup cilantro chiffonade
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
- In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
- Pour lime dressing over the hominy mixture and toss until evenly coated.
- Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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