Guest guest Posted March 7, 2009 Report Share Posted March 7, 2009 Have a wonderful dinner. Let me know how she liked it. That salad is a huge hot at potlucks, Cinco de Mayo celebrations, i forgot abouit it. I will have to make sure I serve it soon. I'm so happy you tried nopales. You can add them to scarmbled eggs or scrambled tofu and if you like Soyrizo the alternative to chorizo edd some onions, diced potatoes and nopales and make soft tacos. See if you can find a Mexican store in your area, sometimes they have fresh cleaned diced nopales, even better than the jar variety. I never liked to clean the catus ears, always stuck myself a 100 times. Donna We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix, Midnight Lightning --- On Sat, 3/7/09, Audrey Snyder <AudeeBird wrote: Audrey Snyder <AudeeBird Review: Mexican Confetti Cactus Salad Saturday, March 7, 2009, 11:23 AM Donna, I finally got around to trying this -- it's WONDERFUL!!! ! So fresh and almost sweet. I found nopales in a jar at Wal-mart (my Wal-mart carries a lot of Mexican groceries). I'm serving it tonight with cheese and spinach enchiladas, having my non-veg neighbor over. She's great, always willing to be my guinea pig Audrey S. On Mon, Oct 27, 2008 at 11:26 AM, Donnalilacflower <thelilacflower@ > wrote: > 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 flakes > 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. > > " Tolerance of other opinions builds thy inner peace " > Source: Dalai Lama > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2009 Report Share Posted March 7, 2009 Cool,here in Texas nopalitos can be bought just about anywhere --- On Sat, 3/7/09, Donnalilacflower <thelilacflower wrote: Donnalilacflower <thelilacflower Audrey Review: Mexican Confetti Cactus Salad Saturday, March 7, 2009, 2:10 PM Have a wonderful dinner. Let me know how she liked it. That salad is a huge hot at potlucks, Cinco de Mayo celebrations, i forgot abouit it. I will have to make sure I serve it soon. I'm so happy you tried nopales. You can add them to scarmbled eggs or scrambled tofu and if you like Soyrizo the alternative to chorizo edd some onions, diced potatoes and nopales and make soft tacos. See if you can find a Mexican store in your area, sometimes they have fresh cleaned diced nopales, even better than the jar variety. I never liked to clean the catus ears, always stuck myself a 100 times. Donna We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix, Midnight Lightning --- On Sat, 3/7/09, Audrey Snyder <AudeeBird (AT) gmail (DOT) com> wrote: Audrey Snyder <AudeeBird (AT) gmail (DOT) com> [vegetarian_ group] Review: Mexican Confetti Cactus Salad Saturday, March 7, 2009, 11:23 AM Donna, I finally got around to trying this -- it's WONDERFUL!!! ! So fresh and almost sweet. I found nopales in a jar at Wal-mart (my Wal-mart carries a lot of Mexican groceries). I'm serving it tonight with cheese and spinach enchiladas, having my non-veg neighbor over. She's great, always willing to be my guinea pig Audrey S. On Mon, Oct 27, 2008 at 11:26 AM, Donnalilacflower <thelilacflower@ > wrote: > 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 flakes > 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. > > " Tolerance of other opinions builds thy inner peace " > Source: Dalai Lama > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 It was wonderful!! My friend loved it, even copied down the recipe to share with her mom. I think next time I make it I will use more than a cup of chopped nopales. The viniagrette is wonderful, too. I had had a nopales salad in one Mexican restaurant, but havent' found it on the menu in others. Good stuff! There are several Mexican markets in my part of town, so I'll have to try to get some fresh ones. Thanks! Audrey S. On Sat, Mar 7, 2009 at 2:10 PM, Donnalilacflower <thelilacflowerwrote: > Have a wonderful dinner. Let me know how she liked it. > That salad is a huge hot at potlucks, Cinco de Mayo celebrations, i forgot > abouit it. I will have to make sure I serve it soon. I'm so happy you tried > nopales. You can add them to scarmbled eggs or scrambled tofu and if you > like Soyrizo the alternative to chorizo edd some onions, diced potatoes and > nopales and make soft tacos. > See if you can find a Mexican store in your area, sometimes they have fresh > cleaned diced nopales, even better than the jar variety. I never liked to > clean the catus ears, always stuck myself a 100 times. > Donna > > We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi > Hendrix, Midnight Lightning > > --- On Sat, 3/7/09, Audrey Snyder <AudeeBird<AudeeBird%40gmail.com>> > wrote: > > Audrey Snyder <AudeeBird <AudeeBird%40gmail.com>> > Review: Mexican Confetti Cactus Salad > <%40> > Saturday, March 7, 2009, 11:23 AM > > Donna, I finally got around to trying this -- it's WONDERFUL!!! ! So fresh > and almost sweet. I found nopales in a jar at Wal-mart (my Wal-mart carries > a lot of Mexican groceries). I'm serving it tonight with cheese and spinach > enchiladas, having my non-veg neighbor over. She's great, always willing to > be my guinea pig > > Audrey S. > > On Mon, Oct 27, 2008 at 11:26 AM, Donnalilacflower <thelilacflower@ > > > wrote: > > > 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 flakes > > 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. > > > > " Tolerance of other opinions builds thy inner peace " > > Source: Dalai Lama > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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