Traffic Light Salad

Perhaps your new favorite bean dish:

* Basque specialty: small red peppers not quite mild (without skin) pickled in their own juice, are often stuffed. Substitute red peppers, grilled in the stove and skinned.

Stir the salt, pepper, vinegar, mustard, chopped onion and oil to make a vinaigrette.

Defrost the corn kernels.

Cook the broad beans in boiling salted water for 5 minutes, then rinse under cold water and skin. While still lukewarm, toss with the vinaigrette.

Cut the piquillos into small cubes, add them with the hominy to the broad beans and let them stand for at least 1 hour, seasoning repeatedly.

Tastes good with tuna in oil, was baptized by my son Moritz “traffic light” salad (green-yellow-red).

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