- 4 cups chopped tomatoes
- 1 (15 ounce) can yellow hominy, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 1/2 cups chopped red onion
- 1 cup minced fresh cilantro or parsley
- 1/4 cup lime juice
- 3 tablespoons olive or canola oil
- 2 1/2 teaspoons chili powder
- 2 1/2 teaspoons ground cumin
- 1 teaspoon pepper
- 1/2 teaspoon salt
- In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.