Cactus Salad

Yield: 4 servings

Ingredients

• 2  medium cactus pads (nopales)
• 1  teaspoon  olive oil
• 2  garlic cloves, minced
• 1/2  cup  canned black beans, rinsed and drained
• 3  tablespoons  chopped green onions
• 3  tablespoons  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1  teaspoon  sugar
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  chipotle chile powder
• 2  medium tomatoes, diced
• 6  cups  shredded leaf lettuce
• 6  tablespoons  crumbled queso fresco cheese
• 2 1/2  tablespoons  fat-free sour cream

Preparation

Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.

Heat oil in a large nonstick skillet over medium-high heat. Add cactus and garlic; sauté 7 minutes or until cactus is tender. Combine cactus mixture, beans, and next 7 ingredients (beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates; top each serving with 1/2 cup cactus mixture, 1 1/2 tablespoons cheese, and about 2 teaspoons sour cream.

Nutritional Information

Calories:

122 (29% from fat)

Fat:

3.9g (sat 1.4g,mono 1.4g,poly 0.7g)

Protein:

6.9g

Carbohydrate:

15.9g

Fiber:

4.8g

Cholesterol:

9mg

Iron:

2.5mg

Sodium:

163mg

Calcium:

184mg