Total Time
Prep 15 mins
Cook 8 mins

This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.

Ingredients Nutrition


  1. Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
  2. Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
  3. Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
  4. Yield: 4 servings.
Most Helpful

10 Stars! Incredible! I used a whole 14.7 oz. jar of cactus strips (drained) which are now available in most grocery stores. Instead of lettuce, I used the new "angel hair" cabbage which seemed more Mexican. Besides that, there is absolutely no way to improve this fresh and spicy salad. It's a new favorite that I will be serving as the side dish whenever I make enchiladas, as well as on its own for a unique vegetarian lunch or dinner.

FLKeysJen February 03, 2011

Made for zaar tag. This was easy to make and low fat. The nopales were sticky in the middle which I was eerie about but it all turned out great!

mariposa13 November 09, 2005