Cactus Salad

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Cactus SaladRecipe
Karry Hosford
4 servings


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2 medium cactus pads (nopales)
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup canned black beans, rinsed and drained
3 tablespoons chopped green onions
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chile powder
2 medium tomatoes, diced
6 cups shredded leaf lettuce
6 tablespoons crumbled queso fresco cheese
2 1/2 tablespoons fat-free sour cream


Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.

Heat oil in a large nonstick skillet over medium-high heat. Add cactus and garlic; sauté 7 minutes or until cactus is tender. Combine cactus mixture, beans, and next 7 ingredients (beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates; top each serving with 1/2 cup cactus mixture, 1 1/2 tablespoons cheese, and about 2 teaspoons sour cream.

Created date

April 2004

Nutritional Information

Calories 122
Caloriesfromfat 29 %
Fat 3.9 g
Satfat 1.4 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 6.9 g
Carbohydrate 15.9 g
Fiber 4.8 g
Cholesterol 9 mg
Iron 2.5 mg
Sodium 163 mg
Calcium 184 mg