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Nopalitos Salad à la Lakeside Mexican Style
15 min prep · 10 min cook · Easy · 4 servings
A refreshing and tangy cactus salad infused with authentic Mexican flavors, perfect for a light lunch or side dish that celebrates the taste of the lakeside region.
Ingredients
200g fresh nopal cactus pads, cleaned and sliced into thin strips
1 cup cooked and drained black beans→1 medium tomato, diced→1 small red onion, thinly sliced→1 jalapeño pepper, finely chopped (optional for heat)→Juice of 2 limes→2 tablespoons olive oil→1 teaspoon ground cumin→1/2 teaspoon chili powder→Fresh cilantro, chopped (for garnish)→Salt and freshly ground black pepper to taste→Tortilla chips or warmed tortillas for serving→Tap an ingredient to explore it
Method
1
Bring a pot of water to a boil, add a pinch of salt, and blanch the nopal strips for 5-7 minutes until tender. Drain and rinse under cold water to stop the cooking process.
2
In a large bowl, combine the blanched nopal, black beans, diced tomato, sliced red onion, and chopped jalapeño.
3
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4
Pour the dressing over the salad and toss gently to combine. Garnish with chopped cilantro.
5
Serve the salad chilled or at room temperature with tortilla chips or warm tortillas on the side.
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