Corn and Nopales (Cactus) Salad

This salad comes together quickly and features many delicious summer veggies and nopales, which is a tender cactus that you can purchase in a jar, from the Hispanic section of your grocery store. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

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Prep Time 20

Total Time 20

Course Salad

Cuisine Mexican

Servings

Calories 1166 kcal

Equipment

Chef's Knife
Large Bowl
Small Bowl
Spoon
Whisk

Ingredients

Salad

14 oz nopales jar of tender cactus
4-5 tomatoes* diced
3 ears sweet corn* boiled and cut off the cob (or to save time you can use canned or frozen corn)
2 bell peppers* any color
1 onions* diced
1 bunch cilantro*
10 oz queso fresco

Dressing

2 limes
1 teaspoon mustard
2 teaspoon soy sauce
½ teaspoon granulated garlic
salt + pepper to taste

Instructions

Slice and dice the vegetables.
Combine vegetables in a large bowl.
In a separate small bowl whisk the ingredients for the dressing.
Combine the dressing and the vegetables.
Top with queso fresco.

Notes

You can add any combination of additional vegetables i.e. diced avocado, zucchini, jalapenos, etc.

Nutrition

Calories: 1166kcalCarbohydrates: 82gProtein: 67gFat: 70gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 196mgSodium: 2984mgPotassium: 3450mgFiber: 26gSugar: 42gVitamin A: 16269IUVitamin C: 458mgCalcium: 2403mgIron: 7mg

Keyword bell peppers, cilantro, onion, sweet corn, tomatoes

Corn and Nopales (Cactus) Salad