TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 jar (15 ounces) sliced cactus, rinsed and drained
  • 2 medium tomatoes, cut into 1-inch pieces
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons canola oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon dried Mexican oregano
  • 1/8 teaspoon salt
  • 1/4 cup crumbled queso fresco

Nutritional Facts

1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco. Yield: 4 servings.
Originally published as Ensalada de Nopalitos in Taste of Home Clip Strip 2005

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