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

Velda de la Garza
Recipe by Cooking Light April 2001

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163 calories; calories from fat 12%; fat 2.2g; saturated fat 0.4g; mono fat 0.5g; poly fat 1g; protein 8g; carbohydrates 31.1g; fiber 5.6g; iron 2.1mg; sodium 293mg; calcium 94mg.
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