This simple salad is featured and I think it would be a good way to use up extra pozole if you have it. I also think some leftover beans would beat the peas as a legume. Obviously there's a lot of room for experimentation.
- Kosher salt
- 2 lb fresh English peas, shelled
- 2 cups cooked hominy, drained and rinsed
- 1 jumbo carrot, peeled and finely diced
- 1⁄2 red onion, finely diced
- 1 Tbsp minced fresh cilantro
- 2 or 3 cloves garlic, minced
- 6 Tbsp extra virgin olive oil
- 2 Tbsp freshly squeezed lime juice (about 2 limes)
TO COOK THE HOMINY:
- Soak overnight and change the water, covering the grain by at least two inches. Bring to a rapid boil and then reduce heat to maintain a gentle simmer. The hominy is ready when it "explodes" like popcorn or is soft while still maintaining some texture.
- Bring a saucepan of generously salted water to a boil and prepare an ice bath in a large bowl. Cook the peas in the boiling water just until tender, 2 to 3 minutes.
- Drain and immediately transfer them to the ice bath to cool. Drain and set aside.
- Combine the peas, hominy, carrot, onion, and cilantro in a large bowl and mix well.
- Stir in the garlic, oil, and lime juice and season to taste with salt. Cover and chill thoroughly before serving.