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Gather up a couple cans for convenience, add perky, crispy greens tossed in a quick fresh-herb and lime vinaigrette, and chow down. Totally hearty while still tasting of summer, this mix of nourishing beans, fluffy hominy, and sweet corn--flecked with bits of peppery arugula--makes a lovely lunch or dinner on even the busiest of days.

Plus, hominy: you get a dose of the flavor and chewy comfort of thick tortillas without having to make them yourself. What's not to love? (Except that they're not actual hot-from-the-griddle thick tortillas. That's one-of-a-kind magic, for sure.)

Dead Simple Hominy-Black Bean-Sweet Corn Salad with Arugula, Basil, and Mint

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serves 2

1 15-oz can black beans

1 15-oz can white hominy

1 cup loosely packed baby arugula

2 TBSP olive oil

1 TBSP lime juice (from about half a lime)

1/4 tsp fine sea or kosher salt

6 basil leaves, cut into chiffonade (about 1 generous TBSP chopped)

4 mint leaves, finely chopped (about 1 tsp chopped)

1 cup corn kernels (fresh or frozen, thawed)

freshly cracked black pepper

Drain and rinse the beans and hominy in a sieve. Set aside to let drain thoroughly.

Roughly chop arugula and add to a serving bowl. In a small bowl, whisk together oil, lime juice, salt, basil, and mint. Add dressing to arugula and stir until arugula is thoroughly dressed.

Once well drained, add beans, hominy, and corn kernels to the bowl. Add freshly cracked black pepper to taste. Toss well, adjust seasoning, if needed, and serve.