Recipe by Sharon123
This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.
Top Review by FLKeysJen
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.
- 2 medium cactus pieces, pads (nopales)
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 1⁄2 cup canned black beans, rinsed and drained
- 4 tablespoons green onions, chopped
- 4 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon dried chipotle powder (I mince about 1 tbls. chipotle pepper in adobe)
- 2 medium tomatoes, diced
- 6 cups leaves lettuce, shredded
- 6 tablespoons queso fresco, crumbled
- 3 tablespoons sour cream
Directions See How It's Made
- Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
- 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).
- 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!
- Yield: 4 servings.