Mexican Black Bean and Hominy Salad

Cinco de Mayo is right around the corner, and I couldn’t be more excited.  While I do not need a holiday to enjoy a margarita or delicious Mexican food, I can definitely get behind the idea to have a day devoted to it.  Unfortunately, people have the tendency to associate great Mexican food with deep fried options.  But that doesn’t have to be the case!  I am in the middle of law school finals (last time EVER!) and to a lot of people that means gorging on unhealthy snack food and injecting coffee straight to the veins.  I do not want to become victim to this habit, but it’s really hard.  Sitting at your computer for hours at a time, pouring over case books, statutes, and outlines, it is tempting to run down to the vending machine and stock up.  But don’t worry that you’ll find yourself hiding in a study carrel shoving Cheetos in your face (it’s hard to hide the evidence when your fingers are stained orange).  This refreshing side salad is a great study snack that will keep the less healthy snacks at bay.  It pairs well with baked tortilla chip and has a little bit of sweet and salty.


  • 15 oz canned black beans, rinsed
  • 15 oz canned hominy, rinsed
  • 1 cup grape tomatoes, halved
  • 1 yellow pepper, diced
  • 1/2 red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 medium jalapeno, minced
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt



  1. In a medium-sized 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.  Enjoy!

This dish serves 6.  Yields approximately 3/4 cup per serving.  3 Weight Watcher’s Plus Points per serving.

Source: Weight Watcher’s

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