1 can (15 ounce size) white hominy, drained 1 can (15 ounce size) black beans, rinsed and drained 1 cup diced white onion 1 cup diced green bell pepper 1 cup diced red bell pepper 1 cup diced green onions with tops 1/4 cup seeded and chopped jalapeno peppers 1 tablespoon cumin 1 jar (24 ounce size) picante sauce 1 teaspoon salt 2 tablespoons sugar 1/2 cup finely chopped fresh cilantro
NOTE: Be sure to wear rubber gloves when working with the peppers.
In a large bowl, gently stir together hominy, black beans, onion, green and red peppers, green onions, jalapeno, picante sauce, cumin, salt, sugar and cilantro.
Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce.
This flavorful Mexican dish can be used as a salsa or as a salad.