Pounceole Salad

• 1 (20 ounce) can hominy
• 2 teaspoons water
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans, drained, rinsed
• 1 (15 ounce) canyellow corn, drained
• 12 cup diced red bell pepper
• 12 cup diced red onion
• 3 tablespoons diced green chilies
• 12 teaspoon salt
• 12 teaspoon black pepper
• 12 cup salsa, medium

1. Pour hominy into skillet, add water.
2. Cook over low heat; separate hominy with wooden spoon.
3. Drain well.
4. Place into large bowl.
5. Add beans, corn, bell pepper, onion,chilies, salt and black pepper.
6. Toss to combine well.
7. Stir in salsa.
8. Serve at room temperature or refrigerate up to 24 hours.

hominy, water, kidney beans, canyellow corn, red bell pepper, red onion, green chilies, salt, black pepper, salsa

Taken from www.food.com/recipe/pounceole-salad-437465 (may not work)