Adapted from the latest issue of Vegetarian Times (not yet available online). This recipe is so easy and so delicious and is perfect for lunches as you can eat it cold or room temp--ideal for those without microwaves at the office!
1 15 oz. can of hominy (white or yellow), drained and rinsed
1 small bell pepper (or a mix of red, yellow and green), medium dice
1 small red onion, minced
1 1/2 C lima beans or edamame (defrosted if frozen)
1 C prepared brown rice
1 pint cherry tomatoes, cut in half
1/8 C EVOO
1/4 C red wine vinegar
2 T chopped herbs (I used basil, oregano & garlic chives)
generous 1/4 C reduced-fat feta cheese, crumbled (I like TJs better than Athenos)
In a large bowl, mix veg and grains. In a measuring cup, combine EVOO, vinegar, S&P, and herbs. Whisk to combine and pour over salad. Stir to coat veg mixture with dressing and add in feta. For best flavor, allow to sit 30 min before serving.
5 servings, 397 kcals, 8 grams dietary fiber