Save on Pinterest

Hominy Bean Salad

Total Time

Prep/Total Time: 25 min.


12 servings

Chock-full of fresh and canned beans, this colorful salad is perfect for potluck. De Loris Lawson of Carthage, Missouri sent the recipe. She writes, "I am a great-grandmother who loves to cook—from fancy meals for company to simple bean and corn bread suppers."


  • 2 cups fresh green beans, cut into 2-inch pieces
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced red onion
  • 1 medium sweet red pepper, julienned
  • 1/2 cup white wine vinegar
  • 1/2 cup minced fresh cilantro
  • 1/4 cup olive oil
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper


  1. Place green beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and rinse in cold water.
  2. In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
  3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and stir gently to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts

3/4 cup: 146 calories, 5g fat (1g saturated fat), 0 cholesterol, 425mg sodium, 20g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Recommended Video

More from Taste of Home