A beloved ingredient in Mexican cooking, nopal cactus can be enjoyed both cooked and raw. Here, we cook it and toss it with tomatoes and corn for an impressive summer salad that doesn’t break the bank.
- 4 medium nopales (fresh cactus leaves)
- 1 large tomato, diced
- ¾ cup fresh corn kernels
- ⅓ cup crumbled queso fresco
- 2 tablespoons finely chopped seeded jalapeño pepper
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- ¼ teaspoon salt
Holding nopales by the bottom, gently scrape off thorns, brown spots and ends using a sharp knife or vegetable peeler. (To protect your fingers from thorns, wear thick gloves or use a cloth.) Rinse the nopales under cold water. Cut them into long narrow strips, then cut crosswise, making 1/2-inch squares.
Heat a large skillet over medium heat. Add the nopales; cook, stirring occasionally, until softened and olive green, about 5 minutes. Let cool for 10 minutes.
Combine the nopales, tomato, corn, queso fresco, jalapeño, cilantro, oil, lime juice and salt in a large salad bowl and toss to coat. Top with more cilantro, if desired.
You can find more details for this recipe at eatingwell.com: Nopales Summer Salad