Corn and Nopales (Cactus) Salad
This salad comes together quickly and features many delicious summer veggies and nopales, which is a tender cactus that you can purchase in a jar, from the Hispanic section of your grocery store. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Equipment
- Chef's Knife
- Large Bowl
- Small Bowl
- Spoon
- Whisk
Ingredients
Salad
- 14 oz nopales jar of tender cactus, sliced
- 4-5 tomatoes* diced
- 3 ears sweet corn* boiled and cut off the cob (or to save time you can use canned or frozen corn)
- 2 bell peppers* any color, diced
- 1 onions* diced
- 1 bunch cilantro* chopped
- 10 oz queso fresco
Dressing
- 2 limes juiced
- 1 teaspoon mustard
- 2 teaspoon soy sauce
- ½ teaspoon granulated garlic
- salt + pepper to taste
Instructions
- In a large bowl combine sliced cactus, tomatoes, corn, peppers, onion and cilantro.
- In a separate small bowl whisk the ingredients for the dressing.
- Combine the dressing and the vegetables. Stir gently to combine.
- Top with queso fresco before serving.
Notes
You can add any combination of additional vegetables i.e. diced avocado, zucchini, jalapenos, etc.
Nutrition
Calories: 146kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 378mgPotassium: 431mgFiber: 3gSugar: 5gVitamin A: 2034IUVitamin C: 57mgCalcium: 300mgIron: 1mg