Mexican Black Bean and Hominy Salad

Mexican Black Bean and Hominy Salad

Almost every week the recipe in the Weight Watchers Weekly looks good. At least lately, anyway. For those of you who don't go to Weight Watchers meetings, the Weight Watchers Weekly is a little pamphlet we get at our meeting. It goes over the topic for the week, and includes a featured recipe, inspirational/success stories, tips, and coupons.

 

This week's recipe was Mexican Black Bean and Hominy Salad. I stopped on my way home and picked up the ingredients, came home, and had it whipped up in no time. And, I wasn't disappointed! My salad looked just as pretty as the one on the cover of our Weekly, and tastes great! A 3/4 cup serving is 3 points plus.

 

After I finished that, I roasted a batch of Brussels sprouts, made a batch of Baked S'mores Bars (no - not Weight Watchers friendly! They are going to my co-workers), and prepared a batch of Lazy Day Lasagna for my dinners next week. Now, I'm going to relax for the rest of the weekend!

 

Mexican Black Bean and Hominy Salad

 

You'll need:

 

15 oz canned black beans, rinsed and drained    

15 oz canned hominy, rinsed and drained    

1 cup(s) grape tomatoes, halved    

1 small yellow pepper(s), diced    

1/2 small uncooked red onion(s), diced    

1/3 cup(s) cilantro, fresh, chopped    

1 medium jalapeño pepper(s), seeded, minced

      

2 Tbsp fresh lime juice    

1 tsp honey    

1 tsp olive oil, extra virgin    

1/4 tsp ground cumin    

1/4 tsp table salt

 

Instructions:

1. In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno.
2. In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine. Yields about 3/4 cup per serving.

Hope you enjoy one (or all) of the recipes!

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