Confetti Cactus Salad

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

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 12%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 31.1g
  • Fiber: 5.6g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 293mg
  • Calcium: 94mg

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

  1. 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.
  2. 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.
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