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.
1
Spread the hominy on a rimmed baking sheet and let it dry for 1 hour.
- Canned sweetcorn: 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.
- Vegetable oil: 3 tablespoons
- Canned sweetcorn: 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.
- Garlic: 1 clove
- Apple cider vinegar: 2 tablespoons
- Freshly squeezed orange juice: 2 tablespoons
- Freshly squeezed lime juice: 1 tablespoon
- Ground caraway: 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.
- 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.
- Beetroot: 2 pieces
- Mustard greens: 350 g
- Cilantro: 70 g
- Parsley stems: 70 g
- Red onion: 0.8 head
- Canned sweetcorn: 450 g
- Olive oil: 0.3 glass
- Coarse salt: 1 teaspoon
