Hominy Vegetable Salad with Citrus-Cumin Dressing

8 servings

30 minutes

This vibrant vegetable salad with hominy and citrus-cumin dressing is a fresh explosion of Mexican flavors. Hominy, corn treated with lime, is roasted to a golden color, giving the dish a crunchy texture. Citrus notes of orange and lime intertwine with the warm aroma of cumin, creating a unique balance of freshness and spice. Swiss chard, mustard greens, and beet leaves add richness and a slight bitterness to the salad, while cilantro and parsley bring liveliness. Historically, hominy is an important part of Mexican cuisine used in traditional dishes like pozole. Here it transforms into a light yet nutritious salad perfect as a standalone dish or a side for meat and seafood.

Energy value per serving

• Calories: 257.6
• Proteins: 5.8g
• Fats: 16.1g
• Carbohydrates: 22.3g

Ingredients

• Canned corn: 450 g
• Vegetable oil: 3 tbsp
• Coarse salt: 1 tsp
• Garlic: 1 clove
• Apple cider vinegar: 2 tbsp
• Freshly squeezed orange juice: 2 tbsp
• Freshly squeezed lime juice: 1 tbsp
• Ground cumin: 0.5 tsp
• Cayenne pepper: 0.3 tsp
• Olive oil: 0.3 glass
• Red onion: 0.8 head
• Beet: 2 pc
• Swiss chard leaves: 350 g
• Mustard greens: 350 g
• Coriander: 70 g
• Parsley stems: 70 g

Cooking steps

1. Spread the hominy on a rimmed baking sheet and let it dry for 1 hour.

   Required ingredients:

   • Canned corn: 450 g

2. Heat vegetable oil over high heat in a pan. Fry the hominy until dry and brown crust forms, stirring carefully as some kernels may start to pop. Transfer to paper towels to remove excess oil; salt. Wipe the pan.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Canned corn: 450 g
   • Coarse salt: 1 teaspoon

3. Mix garlic, vinegar, orange juice, lime juice, cumin, cayenne pepper, and 1 tsp of salt in a medium bowl. While stirring continuously, add olive oil.

   Required ingredients:

   • Garlic: 1 clove
   • Apple cider vinegar: 2 tablespoons
   • Freshly squeezed orange juice: 2 tablespoons
   • Freshly squeezed lime juice: 1 tablespoon
   • Ground cumin: 0.5 teaspoon
   • Cayenne pepper: 0.3 teaspoon
   • Coarse salt: 1 teaspoon
   • Olive oil: 0.3 glass

4. Place the onion in a small bowl and cover it with cold water. Cover with a lid and put it in the refrigerator.

   Required ingredients:

   • Red onion: 0.8 head

5. Mix beetroot, mustard greens, cilantro, and parsley in a large bowl. Remove the onion from the water and pat it dry with a paper towel. Add the onion, hominy, and dressing; mix well and season with salt.

   Required ingredients:

   • Beet: 2 pieces
   • Mustard greens: 350 g
   • Coriander: 70 g
   • Parsley stems: 70 g
   • Red onion: 0.8 head
   • Canned corn: 450 g
   • Olive oil: 0.3 glass
   • Coarse salt: 1 teaspoon