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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe from Josie Slonaker of Corpus Christi was judged Best of Show at the Texas Prickly Pear Council's 1992 festival cookoff. It appears in Cookin' with Cactus. Ingredients:
3 large tomatoes, diced |
1 large red onions or 1 large sweet onion, diced |
4 large nopalitos cactus pieces, with thorns and eyes removed,diced |
2 cloves garlic, chopped |
1 -2 serrano pepper, chopped |
1/2 bunch fresh cilantro, chopped |
2 (15 ounce) cans ranch style beans, drained |
1 (16 ounce) bottle catalina dressing (sweet, red french salad dressing) |
1 (14 1/2 ounce) bag nacho cheese flavored tortilla chips |
Directions:
1. Combine all ingredients except chips, and chill at least 2 hours.
2. To serve, place salad in a large bowl set on a platter, and arrange chips around bowl.
3. Use chips to scoop up salad.
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