Confetti Cactus Salad

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Yield
4 servings (serving size: 1 cup)
Velda de la Garza
April 2001
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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