Confetti Cactus Salad

recipe
You can also serve this cool, refreshing salad as a chunky salsa with baked tortilla chips.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 12 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 1 g
Protein 8 g
Carbohydrate 31.1 g
Fiber 5.6 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 293 mg
Calcium 94 mg

Ingredients

Salad:
1 cup nopalitos (about 3 chopped nopales - cactus paddles)
1 cup chopped red onion
1 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon fresh lime juice
1 teaspoon vegetable oil
1/4 teaspoon salt

Preparation

To prepare salad, cook nopalitos in boiling water 10 minutes. Drain. Place nopalitos in a medium bowl; cool. Add onion, corn, cilantro, and beans; toss gently.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinaigrette over salad; toss gently to coat. Cover and chill.

Velda de la Garza,

Cooking Light

April 2001
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