 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
You can also serve this cool, refreshing salad as a chunky salsa with baked tortilla chips. Ingredients:
1 cup nopalitos (about 3 chopped nopales - cactus paddles) |
1 cup chopped red onion |
1 cup fresh corn kernels (about 2 ears) |
1/4 cup finely chopped fresh cilantro |
1 (15-ounce) can black beans, rinsed and drained |
2 tablespoons balsamic vinegar |
1 tablespoon sugar |
1 tablespoon fresh lime juice |
1 teaspoon vegetable oil |
1/4 teaspoon salt |
Directions:
1. To prepare salad, cook nopalitos in boiling water 10 minutes. Drain. Place nopalitos in a medium bowl; cool. Add onion, corn, cilantro, and beans; toss gently.
2. To prepare vinaigrette, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinaigrette over salad; toss gently to coat. Cover and chill.
|
|