1/4 cup white or cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 small garlic clove, pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 jar (30 ounces) nopales, drained, rinsed and chopped
1/2 cup red onion, chopped
1 can (11 ounces) sweet kernel corn, drained
2 plum tomatoes, seeded and diced
1 small jalapeño or serano pepper, seeded and finely chopped
1/4 cup fresh cilantro, snipped
For the dressing, in Small Batter Bowl, combine vinegar, olive oil,
sugar, garlic pressed with Garlic Press, cumin, oregano, mustard and
salt. Whisk using Stainless Steel Whisk; set aside.
For the salad, drain and rinse the nopales in the large colander of
the 4-Piece Colander & Bowl Set. Chop the nopales and red onion using
the Food Chopper; transfer to large bowl using Handy Scraper. Drain
corn using small colander; add to bowl. Core tomato using The Corer(TM).
Chop tomato and jalapeño pepper using Chef's Knife. Cut cilantro using
Add tomato, jalapeño and cilantro to large bowl. Drizzle dressing
over top; mix well using Small Mix 'N Scraper(R). Serve immediately or
cover with lid and store in the refrigerator until ready to serve.
Yield: 4 cups (8 servings; ½ cup per serving)
Nutrients per serving: Calories 90, Total Fat 4 g, Saturated Fat 0 g,
Cholesterol 0 mg, Carbohydrates 13 g, Protein 2 g, Sodium 150 mg, Fiber 3 g
Cook's Tip: Cactus, also known as nopales or prickly pear, is popular
in Mexican dishes and can be found in the ethnic section of large grocery
stores or in Hispanic grocery stores.
Wear plastic gloves when working with jalapeño peppers. The juice from
the peppers can create a burning sensation on the skin.
Our Handy Scraper makes it easy to transfer prepared ingredients from
cutting boards to bowls or skillets.
Source: Pampered Chef