Hominy Chopped Salad

a crunchy, briny hominy chopped salad that’s peak pantry-meets-farmers-market

we ate hominy weekly growing up; my entire family loved it. i remember my brother and i would literally just eat it out of the can after school… while watching Dr. Phil, of course.

for those who have never tasted it: Hominy is dried corn kernels that have been soaked in an alkaline solution through a process called nixtamalization, which removes the hulls and makes the kernels more digestible and nutritious. hominy is a fundamental of mesoamerican cuisine. it tastes kind of… corny, chewy, nutty, and… toasty? you just have to try it!

i knew i wanted to turn it into a chopped salad that could be prepped ahead for lunches. lately, i’ve been making salads every sunday evening for dinner that can act as lunch or dinner for monday when i’m inevitably too lazy too cook after a long day of work and taking care of the dog.

it’s crunchy, briny, packed with pantry staples, and easily one of the most delicious salads i’ve ever made. it makes about 6 servings and holds up all week in the fridge for a quick snack, lunch or even dinner.

Hominy Chopped Salad

(full recipe and ingredient list below)

ingredients:

• 1 (15 oz) can hominy, drained and rinsed