At New York City’s The Banty Rooster, Executive Chef John DePierro has been known to serve creative cuisine that celebrates the diversity of the U.S. This hearty salad exemplifies his eclectic style of cooking. He uses canned hominy, an alkalyzed corn product used in Mexican pozole, to add texture and flavor to this filling salad.
- ½ cup thin-sliced red onion
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can hominy, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup small radishes, quartered
- 2 tablespoons diced jalapeño
- ¾ cup chopped cilantro
- Lime vinaigrette (ingredients and directions below)
- ¼ cup crumbled Cotija or feta cheese
- Chipotle powder (optional)
Submerge onion in bowl of ice water. Let soak while preparing salad.
In large serving bowl, mix beans, hominy, bell peppers, radishes, jalapeño and ½ cup cilantro. Drain onion, and add to salad. Add vinaigrette, slowly and in stages, tossing salad to combine, until desired coating is achieved. You may not need all dressing. Garnish with cheese, remaining cilantro and chipotle powder, if using. Serves 6–8.
Whisk ¼ cup white wine vinegar, ½ cup olive oil, ¼ cup fresh-squeezed lime juice and 3 tablespoons honey. Add salt and pepper, to taste.
Von Winning 2018 Riesling Trocken (Pfalz) “This dry Riesling has notes of ripe stone fruit [and] herbs, with a minerality that comes from the limestone and sandstone in which it’s grown,” says Delores Tronco-DePierro, owner of The Banty Rooster. “It’s a clean, crispy contrast to the earthiness and spice in the hominy and bean salad.”
Published on August 22, 2020