California Cactus Salad

środa, 5 lutego 2014

California Cactus Salad

Time: 23 mins

Ingredients

  • 2 medium cactus pieces, pads (nopales)
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup canned black beans, rinsed and drained
  • 4 tablespoons green onions, chopped
  • 4 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried chipotle powder (I mince about 1 tbls. chipotle pepper in adobe)
  • 2 medium tomatoes, diced
  • 6 cups leaves lettuce, shredded
  • 6 tablespoons queso fresco, crumbled
  • 3 tablespoons sour cream

Directions

  • 1 Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
  • 2 Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
  • 3 Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
  • 4 Yield: 4 servings.

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