Pickled Cactus (Nopale) Salad
2 large cans (about 4 cups) pickled cactus (nopales), well rinsed and drained
1 cup frozen corn, thawed (or fresh)
1 1/2 cups cherry tomatoes, quartered
1/2 cup cilantro, finely chopped
1 small red onion, diced
2 chipotle peppers in adobo sauce
3 cloves garlic, crushed
juice of 1 lemon
2 tablespoons oil (I used flax oil)
black pepper, to taste
splash hot sauce, if desired
1. Mix all the ingredients well.
2. Let stand in the fridge for at least 1 hour, up to overnight if desired.
Eat and enjoy! Fresh tortillas or some steamed rice go nicely with this.
Source of recipe: I bought some pickled cactus from a Latin American store to see what I could do with them. I know this is popular in Mexico, so I just added flavors that made sense.