Harmonious Hominy, Soybean, and Potato Salad

 
2 lbs. red skin potatoes, washed well
1 - 15 oz. can soybeans, drained, and rinsed
1 - 15 oz. can hominy, drained, and rinsed
1 cup green onion, thinly sliced
1 cup red pepper, destemmed, deseeded, and finely diced
1 cup celery, finely diced
1/4 cup freshly chopped parsley
2 T. relish
1 recipe Non-dairy Remoulade Sauce
1/2 cup soy cheese, cheddar flavor, shredded
salt and freshly ground black pepper, to taste
 

In a large pot, place the potatoes, cover with water, and cook over medium heat for 20-25 minutes or until the potatoes are fork tender. Drain in a colander and allow to cool completely. (The potatoes can be cooked ahead and cooled overnight, if desired.) Cut the cooled potatoes into 1-inch cubes and transfer them to a large bowl. Add the soybeans, hominy, green onion, red pepper, celery, parsley, and relish, and toss lightly to combine. Add 1 cup Non-dairy Remoulade Sauce and soy cheese, toss lightly to evenly coat the vegetables with the sauce, and add additional Non-dairy Remoulade Sauce, if needed, to achieve desired creamy consistency. Taste and season with salt and pepper to taste, as needed. Cover and chill for several hours to allow the flavors to blend.

Yield: 3 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett