Nopales Salad with Tomato and Chiles

Total Time
46 min
20 min
16 min

olive oil cooking spray

4 spray(s)

Goya Cactus, Tender

2 pieces, large size, fresh nopales (cactus paddles), cleaned and trimmed

kosher salt

¾ tsp

black pepper

¼ tsp


2 small, husks and silk removed

olive oil

1 Tbsp

white balsamic vinegar

1 Tbsp

jalapeño pepper(s)

2 tsp, seeded and minced

fresh tomato(es)

12 oz, assorted mini tomatoes, halved

uncooked red onion(s)

2 Tbsp, chopped, finely chopped


2 Tbsp, fresh leaves


  1. Heat large cast-iron skillet over medium-high heat until hot. Lightly spray both sides of nopales with olive oil nonstick spray; sprinkle with ¼ teaspoon of salt and the black pepper. Cook nopales, in batches, until lightly charred and tender, 2–3 minutes per side, transferring each batch to cutting board as it is cooked. Spray corn with nonstick spray. Place corn in skillet and cook, turning occasionally, until charred, 8–9 minutes. Transfer to cutting board.
  2. Meanwhile, to make dressing, whisk together oil, vinegar, jalapeño, and remaining ½ teaspoon salt in salad bowl.
  3. When cool enough to handle, cut nopales into 1-inch pieces and cut off kernels from ears of corn. Add nopales, corn, tomatoes, onion, and cilantro to dressing in bowl; toss until coated evenly.
  4. Per serving: 1 1/4 cups
To clean and trim nopales, with tongs, hold a paddle and rinse under cold water, being careful not to prick your fingers on the small thorns. With a small, sharp knife, scrape off the dark bumps and thorns (do not remove all the outer dark green skin). Rinse paddle again. Trim 1 inch off the edge and 1 inch off the thick base; discard trimmings.

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