Vegan Recipe: Fresh Cactus Salad

This recipe serves four (and is also great as taco filling!)

Fresh Cactus Salad


1 lb. fresh cactus “paddles”
2 qt.  water
½ ea. onion
3 ea garlic cloves, peeled
¼ tsp. salt
1 cup  corn kernels
½ cup chopped red onion
1 cup  pear cherry tomatoes, sliced in half
1 cup  cooked kidney beans, drained
½  cup  cilantro leaves, lightly chopped
¼ cup  lime juice
¼ cup  olive oil
1 tsp. chipotle “juice”
¼  tsp.salt


  1.   Shave thorns from cactus paddles and cut cactus pads into thin strips (about ¼” wide).
  2.   Boil 2 qt water in saucepan with ½ onion, garlic cloves and salt, add cactus and simmer for 15-20 minutes.
  3.   Drain and cool.
  4.   In the meantime place corn kernels, chopped red onion, cherry tomato halves, kidney beans and cilantro in mixing bowl.
  5.   In separate small bowl whisk together lime juice, olive oil, chipotle juice, orange zest and sea salt.
  6.   Toss nopales with other ingredients and lime juice mixture.
  7.   Serve over some lettuce leaves and fresh avocado garnish and some warm corn tortillas!