Ingredients
4 cups chopped tomatoes1 can (15-1/2 ounces) hominy, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1-1/2 cups chopped red onion1 cup minced fresh cilantro1/4 cup lime juice3 tablespoons olive oil2-1/2 teaspoons chili powder2-1/2 teaspoons ground cumin1 teaspoon pepper1/2 teaspoon salt
Preparation
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.
