Cactus Salad

Ingredients

• 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

Preparation

1. Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.
2. 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.