Hominy and greens salad with citrus-cumin dressing

Delight in the harmonious combination of hominy and greens in a tangy citrus-cumin dressing. A tantalizing mix of flavors awaits in every bite.

Ingredients:

• 15-ounce cans white hominy, rinsed
• tablespoons vegetable oil
• teaspoon kosher salt, plus more
• garlic clove, finely grated
• tablespoons apple cider vinegar
• tablespoons fresh orange juice
• tablespoon fresh lime juice
• teaspoon ground cumin
• teaspoon cayenne pepper
• cup olive oil
• small red onion, thinly sliced
• medium red and/or golden beets, cut into matchsticks
• cups torn rainbow Swiss chard leaves
• cups torn red mustard green leaves
• cup cilantro leaves with tender stems
• cup parsley leaves with tender stems

Instructions:

1. Arrange hominy in a single layer on a baking sheet with edges and allow to air dry for 1 hour.
2. In a frying pan, heat vegetable oil over high heat. Cook the hominy, being careful and stirring occasionally as some kernels might burst open, until they are dried and slightly charred, which should take about 12–15 minutes. Place them on paper towels to remove excess oil; sprinkle with salt. Clean the frying pan.
3. In a medium bowl, mix together garlic, vinegar, orange juice, lime juice, cumin, cayenne, and 1 teaspoon of salt. While constantly whisking, slowly drizzle in olive oil.
4. Put onion in a small bowl and submerge it in cold water. Keep it covered and refrigerate.
5. In a large bowl, combine beets, chard, mustard greens, cilantro, and parsley. Drain and dry the onion. Add the onion, hominy, and dressing to the salad and toss gently until the greens are lightly coated; season with salt.
6. Preparation can be done in advance: You can make the hominy, dressing, onion, and salad 8 hours ahead. Keep the hominy at room temperature; cover and refrigerate the dressing, onion, and salad.

Summary:

• Calories: 1880 kcal
• Fat: 124 g
• Protein: 30 g
• Carbs: 173 g
• Potassium: 3002 mg
• Magnesium: 460 mg