By Elena Johnson
This refreshing salad makes a filling lunch or, paired with some crusty bread, a light dinner. Hominy has a unique texture and flavor which compliments the flavors of edamame (immature soybeans), tomato, and basil vinaigrette found in this recipe. Edamame beans are packed with protein, fiber, and vitamins making this salad a healthy and nutritious accompaniment to any summer meal.
Hominy Edamame Salad
- 1 tsp. Dijon mustard
- 1 tsp. minced garlic
- 2 Tbsp. white wine vinegar
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ cup olive oil
- ¼ cup fresh basil, minced
10 oz. bag frozen shelled edamame, defrosted
15 oz. can white hominy, drained and rinsed
2 cups grape tomatoes, halved
Whisk together mustard, garlic, vinegar, salt, and pepper. Slowly whisk in olive oil until emulsified, then whisk in basil.
Combine edamame, hominy, and tomatoes in bowl. Add dressing and toss gently to coat. Adjust seasoning.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org.