Southern food specialist blends familiar, unique

For Southern cooking doyenne Martha Hall Foose, a memorable salad is a contrast of the common and the unexpected.

"Great salads are a balance of familiar and unique," she said in an email interview. "I like a combination of textures and an interesting blend of flavors. I love the classics for summer get-togethers. But I always enjoy salad innovations."

Foose's appreciation for salads with unexpected elements dates back to childhood.

"I used to go shopping with my mother at a department store that had a little luncheon place," she said.

"The fruit salad with a scoop of orange sherbet on top: That was an eye-opener! I thought that was what you got to eat if you grew up to be a lady."

For the 20 Salads of Summer series, Foose offered up this potato salad-like blend of hominy, cheddar and peppers.

"This salad came from a bad case of potato salad burnout midsummer," she said.

"I wanted something that could fill in for the creamy side and have enough spice and summer freshness to add variety. So hominy, that Southern pantry staple, filled in for potatoes and fresh tomatoes, bell peppers and spring onions brought in the farmers market."

Hominy Salad

14 1/2-ounce can golden hominy, rinsed and drained

14 1/2-ounce can white hominy, rinsed and drained

2 cups chopped fresh tomatoes

1 cup shredded sharp cheddar cheese

1/2 cup mayonnaise

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

4 scallions, white and green parts, chopped

2 tablespoons chopped fresh cilantro

1 teaspoon chili powder

1 teaspoon cumin seeds

1 teaspoon salt

In a large bowl, combine the golden hominy, white hominy, tomatoes, cheese, mayonnaise, green bell pepper, red bell pepper, scallions, cilantro, chili powder, cumin seeds and salt. Toss well to combine. Chill for at least 1 hour before serving.