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Karry Hosford Photo by: Karry Hosford

Cactus Salad

Cooking Light MAY 2004

  • Yield: 4 servings

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

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.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 29%
  • Fat: 3.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.9g
  • Carbohydrate: 15.9g
  • Fiber: 4.8g
  • Cholesterol: 9mg
  • Iron: 2.5mg
  • Sodium: 163mg
  • Calcium: 184mg
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Cactus Salad recipe

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