- 4-6 pads of fresh cut nopalitos (prickly pear pads), cleaned, despined, & trimmed (Learn More Here)
- 1 tsp of Himalayan salt
- 2-3 medium sized tomatoes, diced
- 1 medium sweet onion, diced
- Fresh cilantro
- 1-3 red or green spicy chiles, diced
- Vinaigrette dressing to taste
- Fresh pinto or black beans
- Corn tortillas
Put the trimmed nopales pads in a pot of boiling water with pink Himalayan salt. When the water boils up and foam rises to the top, drain and rinse the nopalitos with cold water. Pat the nopalitos dry and dice the pads into thin 1/2 inch thin strips and then dice into 1 inch long pieces. In a large bowl toss the nopalitos with fresh cut organic tomatoes, diced sweet onions and cilantro. For some heat, add a few diced medium hot chili’s. Then top with a vinaigrette for ad elicious and nutritious salad.
For a more diverse salad, serve with fresh pinto or black beans and a side of corn tortillas. This dish is great in the summer and is a great for diabetics or people who are glycemic. In rural Mexico this is a Springtime heritage favorite and a daily staple food dish.
Recipe provided by James Montoya of In The Beginning Farms