Nopales salad with tomato and chiles
1
Point(s)
Total Time
46 min
Prep
20 min
Cook
16 min
Serves
4
Difficulty
Easy
Napoles salads are very refreshing and healthy and traditionally eaten throughout Mexico. This version features fresh corn, spicy jalapenos, bright red onions, and fresh tomatoes and cilantro. If you've never cooked with nopales (Spanish for cacti) beofre, there's no reason to be intimidated. Simply hold a paddle with tongs 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 the paddle again. Then just trim 1 inch off the edge and 1 inch off the thick base and you're ready to rock and roll.
Ingredients
Olive oil cooking spray
4 spray(s)
Sliced nopales
¾ pound(s), (2 whole large fresh cactus paddles, cleaned and trimmed)
Kosher salt
¾ tsp
Black pepper
¼ tsp
Fresh yellow corn
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
Cilantro
2 Tbsp, fresh leaves