Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.
Recipe information
Yield
8 Servings
Ingredients
2
3
1
1
2
2
1
½
¼
⅓
¾
2
5
5
1
1
Need to make a substitution?
Preparation
Step 1
Spread out hominy on a rimmed baking sheet and let dry 1 hour.
Step 2
Heat vegetable oil in skillet over high. Cook hominy, stirring carefully as some kernels may pop, until dried out and charred, 12–15 minutes. Transfer to paper towels to drain; season with salt. Wipe out skillet.
Step 3
Whisk garlic, vinegar, orange juice, lime juice, cumin, cayenne, and 1 tsp. salt in a medium bowl. Whisking constantly, gradually add olive oil.
Step 4
Place onion in a small bowl and cover with cold water. Cover and chill.
Step 5
Toss beets, chard, mustard greens, cilantro, and parsley in a large bowl. Drain and pat onion dry. Add onion, hominy, and dressing to salad and toss until greens are lightly coated; season with salt.
Step 6
Do Ahead: Hominy, dressing, onion, and salad can be prepared 8 hours ahead. Store hominy at room temperature; cover and chill dressing, onion, and salad.