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Corn Salad with Hominy




List of Ingredients



• 16 ounces frozen corn kernels, thawed
  
• 1 tablespoon vegetable oil
  
• 2 (15 ounce) cans golden hominy, rinsed and drained
  
• 1 red bell pepper, seeded and chopped
  
• 1 green bell pepper, seeded and chopped
  
• 3/4 cup finely chopped red onion
  
• 1/4 cup chopped fresh cilantro
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons red wine vinegar
  
• 1 tablespoon sugar
  
• 1 tablespoon chili powder
  






Instructions



1. Mix corn and vegetable oil in a large bowl. Sprinkle with salt and pepper. Heat heavy large skillet over hight heat. Add corn and saute until kernels begin to brown, about 2 minutes. Transfer to large bowl. Add all remaining ingredients and mix to blend. Season salad to taste with salt and pepper. Cover and refrigerate until cold, at least 2 hours and up to 8 hours. Serve cold.
   
   
2. Servings: 6