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Photo of Nopales salad with tomato & chiles by WW

Nopales salad with tomato & chiles

1
Points® value
Total Time
46 min
Prep
20 min
Cook
16 min
Serves
4
Difficulty
Easy
Nopales 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) before, there's no reason to be intimidated. 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 the paddle again. Trim 1/4 inch off the edge and1/2 inch off the thick base; discard the trimmings.

Ingredients

Olive oil cooking spray

4 spray(s)

Uncooked nopal(es)

2 item(s), cleaned and trimmed

Kosher salt

¾ tsp

Black pepper

¼ tsp

Corn on the cob

2 ear(s), small, husks and silk removed

Olive oil

1 Tbsp

White balsamic vinegar

1 Tbsp

Jalapeño pepper

2 tsp, seeded and minced

Grape tomatoes

12 oz, halved

Red onion

2 Tbsp, minced

Cilantro

2 Tbsp, fresh leaves

Instructions

  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. Serving size: 1¼ cups

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