Hominy Salad

Hominy Salad (2-3 servings) For the dressing: 1 T. red wine vinegar 1 T. rice wine vinegar 1 1/2 T. honey 1 T. lime juice 1 tsp. olive oil pinch of salt Whisk together and set aside. For the salad: 15.5 oz. can white hominy, drained 1 stalk celery, chopped 1/2 red bell pepper, chopped 1/4 C. onion, chopped 1 med. cucumber, chopped 1 large tomato, chopped 1 tsp. dried dill week feta cheese, optional Combine in a bowl, toss with the dressing and stir in the dill weed. Chill for 2 hours before serving. Sprinkle with a little feta cheese if desired.