Pounceole Salad

10 ingredients
8 steps

Ingredients

  • 1 (20 ounce) can hominy
  • 2 teaspoons water
  • 1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans, drained, rinsed
  • 1 (15 ounce) canyellow corn, drained
  • 12 cup diced red bell pepper
  • 12 cup diced red onion
  • 3 tablespoons diced green chilies
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • 12 cup salsa, medium

Directions

  1. 1
    Pour hominy into skillet, add water.
  2. 2
    Cook over low heat; separate hominy with wooden spoon.
  3. 3
    Drain well.
  4. 4
    Place into large bowl.
  5. 5
    Add beans, corn, bell pepper, onion,chilies, salt and black pepper.
  6. 6
    Toss to combine well.
  7. 7
    Stir in salsa.
  8. 8
    Serve at room temperature or refrigerate up to 24 hours.

Products Matching These Ingredients

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