Recipe Re-post - Donna's Mexican Confetti Cactus Salad

[Guest guest]

I'm making this salad tonight, it's awesome -- I've actually eaten this for

a meal by itself! I use the nopales in a jar, Walmart has them in the

Mexican aisle.

 

Audrey S.

 

 

Mexican Confetti Cactus Salad

 

1 cup chopped cactus paddles

1 cup chopped red onion

1 cup fresh corn kernels

1/4 cup cilantro, finely chopped

1 15-ounce can black beans, rinsed and drained Vinaigrette:

2 tablespoons balsamic vinegar

dash red papper fakes

1 or 2 squeezed garlic cloves

1/2 tablespoon sugar

1 tablespoon fresh lime juice

1 teaspoon vegetable or olive oil

1/4 teaspoon salt

 

Cook the diced cactus in boiling water for about 5 - 7 minutes, then drain

or you can use jar cactus rinsed and drained it's already cooked. Place in a

medium bowl and add the onion, corn, cilantro and beans. Toss gently.

Combine vinegar and remaining ingredients in a jar. Cover tightly, and shake

vigorously. Pour vinaigrette over salad; toss gently to coat. Cover and

chill. Serves 4.