Hominy Bean Salad

• 2 cups fresh green beans, cut into 2-inch pieces
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup thinly sliced celery
• 1 cup thinly sliced red onion
• 1 medium sweet red pepper, julienned
• 1/2 cup white wine vinegar
• 1/2 cup minced fresh cilantro
• 1/4 cup olive oil
• 2 teaspoons sugar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper

1. Place green beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and rinse in cold water.
2. In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.
3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and stir gently to coat. Cover and refrigerate for at least 1 hour.

fresh green beans, kidney beans, hominy, black beans, celery, red onion, sweet red pepper, white wine vinegar, fresh cilantro, olive oil, sugar, garlic, salt, ground pepper

Taken from www.tasteofhome.com/recipes/hominy-bean-salad/ (may not work)