Wild West Salad
1 can (15 oz.) yellow hominy, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 small onion, chopped
¼ cup sweet pickle relish
½ cup chopped celery
4 slices cooked bacon, drained and crumbled
3 oz. ( ¾ cup) sharp Cheddar cheese, cubed
½ cup sour cream
2 tablespoons milk
1 teaspoon prepared mustard
½ teaspoon prepared horseradish
¼ teaspoon crushed red pepper flakes
1 avocado, peeled, pitted and sliced
Combine hominy, beans, onion, relish, celery, bacon and cheese in a large bowl.
Whisk together sour cream, milk, mustard, horseradish and pepper flakes in a small bowl.
Add to hominy mixture. Toss until combined. Top with avocado slices.
Makes 6 to 8 servings.