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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 jar (15 ounces) sliced cactus, rinsed and drained |
2 medium tomatoes, cut into 1-inch pieces |
1/4 cup finely chopped onion |
2 tablespoons chopped fresh cilantro |
3 tablespoons canola oil |
1 tablespoon rice vinegar |
1 teaspoon lime juice |
1 teaspoon dried mexican oregano |
1/8 teaspoon salt |
1/4 cup crumbled queso fresco |
Directions:
1. In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco. Yield: 4 servings.
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