Hominy and Squash Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium-size butternut squash
- 2cups water
- 2cups canned hominy, drained
- 1medium-size red bell pepper, cored, seeded and minced
- ½teaspoon chili powder
- ¼teaspoon Tabasco sauce
- ½teaspoon salt
- 2tablespoons olive oil
- ¼cup fresh coriander leaves
- ¼cup fresh minced scallions
Nutritional analysis per serving (4 servings)
186 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 3 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the squash and cut into½-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
- Step 2
Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.
Private Notes
Comments
I cubed and roasted the squash at 350 for 20 minutes instead of steaming. This was just ok. It wasn't a cohesive dish. It was like having two different dishes and mixing them after the fact on your plate to eat them together.