Photo of Mexican black bean and hominy salad by WW

Mexican black bean and hominy salad

1 - 3
PersonalPoints™ per serving
Total Time
12 min
12 min
0 min
This bright, fresh salad pairs well with grilled meats and also makes a tasty dip for baked tortilla chips. You can even use it as a filling for tacos, burritos, or enchiladas. Hominy is big kernels of corn that are puffy, chewy, and have a unique flavor thanks to how they are processed. The kernels are soaked in a lime or lye solution to soften their tough outer hulls. To cut down on the number of bowls you have to wash, you can mix of up the lime and honey dressing in the serving bowl, and toss in the salad ingredients.


Canned black beans

15 oz, rinsed and drained

Canned hominy

15 oz, rinsed and drained

Grape tomatoes

1 cup(s), halved

Yellow pepper(s)

1 small, diced

Uncooked red onion(s)

½ small, diced


cup(s), fresh, chopped

Jalapeño pepper(s)

1 medium, seeded, minced

Fresh lime juice

2 Tbsp


1 tsp

Olive oil

1 tsp, extra virgin

Ground cumin

¼ tsp

Table salt

¼ tsp


  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.