Fresh Cactus Salad

Fresh Cactus Salad

(or taco filling!)

Serves 4

1 lb. fresh cactus “paddles”

2 qt. water

½ ea. Onion

3 ea garlic cloves, peeled

¼ tsp. salt

1 cup corn kernels

½ cup chopped red onion

1 cup pear cherry tomatoes, sliced in half

1 cup cooked kidney beans, drained

½ cup cilantro leaves, lightly chopped

¼ cup lime juice

¼ cup olive oil

1 tsp. chipotle “juice”

¼ tsp. salt

1. Shave thorns from cactus paddles and cut cactus pads into thin strips (about ¼” wide).

2. Boil 2 qt water in saucepan with ½ onion, garlic cloves and salt, add cactus and simmer for 15-20 minutes.

3. Drain and cool.

4. In the meantime place corn kernels, chopped red onion, cherry tomato halves, kidney beans and cilantro in mixing bowl.

5. In separate small bowl whisk together lime juice, olive oil, chipotle juice, orange zest and sea salt.

6. Toss nopales with other ingredients and lime juice mixture.

7. Serve over some lettuce leaves and fresh avocado garnish and some warm corn tortillas!