Mexican Confetti Cactus Salad

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Mexican Confetti Cactus Salad

 

1 cup chopped cactus paddles

1 cup chopped red onion

1 cup fresh corn kernels

1/4 cup cilantro, finely chopped

1 15-ounce can black beans, rinsed and drained Vinaigrette:

2 tablespoons balsamic vinegar

dash red papper fakes

1 or 2 squeezed garlic cloves

1/2 tablespoon sugar

1 tablespoon fresh lime juice

1 teaspoon vegetable or olive oil

1/4 teaspoon salt

 

Cook the diced cactus in boiling water for about 5 - 7 minutes, then drain or

you can use jar cactus rinsed and drained it's already cooked. Place in a medium

bowl and add the onion, corn, cilantro and beans. Toss gently.

Combine vinegar and remaining ingredients in a jar. Cover tightly, and shake

vigorously. Pour vinaigrette over salad; toss gently to coat. Cover and chill.

Serves 4.

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama