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+ servings
Nopales Summer Salad
Total Time
30 mins
 
Servings: 4
Ingredients
  • 4 medium nopales (fresh cactus leaves)
  • 1 large tomato, diced
  • ¾ cup fresh corn kernels
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.