Nopales salad with tomato and chiles
Olive oil cooking spray
¾ pound(s), (2 whole large fresh cactus paddles, cleaned and trimmed)
2 small, husks and silk removed
White balsamic vinegar
2 tsp, seeded and minced
12 oz, assorted mini tomatoes, halved
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
2 Tbsp, fresh leaves
- 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.
- Meanwhile, to make dressing, whisk together oil, vinegar, jalapeño, and remaining ½ teaspoon salt in salad bowl.
- 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.
- Per serving: 1 1/4 cups