Bean and Hominy Salad

INGREDIENTS

• 1 lime, for lime juice
• 1/2 cup grape tomatoes, halved 
• 1/2 bell pepper
• ⅓ cup cilantro, fresh, chopped, stems and leaves
• 1 jalapeño
• 1 (15 ounce) can pinto beans, low sodium
• 1 (15 ounce) can hominy, low sodium
• ½ cup red onion
• 1 teaspoon honey 
• 1 teaspoon vegetable oil
• ¼ teaspoon ground cumin
• ¼ teaspoon salt

DIRECTIONS

1. Wash your hands well with soap and warm water for 20 seconds. 
2. Wash lime.
3. Wash grape tomatoes, bell pepper, cilantro, and jalapeño.
4. Drain and rinse pinto beans and hominy.
5. Cut grape tomatoes and bell pepper in half. Cut bell pepper into small pieces. Chop cilantro, stems and leaves. Cut red onion into small pieces. Cut jalapeño in half lengthwise and discard jalapeño stem. Remove center and seeds. Chop into small pieces. Wash your hands well with warm water for 20 seconds.
6. In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro, and jalapeño. 
7. Use your palm and roll lime on the cutting board a few times. Cut lime in half and squeeze juice into small bowl. Whisk together lime juice, honey, oil, cumin, and salt. Pour over bean mixture and toss well to combine. Allow to chill. Serve.
8. Refrigerate any leftovers within 2 hours.