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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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings
Calories 146 kcal
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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
Keyword bell peppers, cilantro, onion, sweet corn, tomatoes