Mexican Nopalitos Salad

This tangy salad is made from the tender, cooked and marinated paddles of the Nopal cactus. Tossed with onions, citrus juice and cilantro, this Mexican favorite is a unique and tasty side dish to any meal.

1 jar (30 oz.) Goya Nopalitos

1 tsp. Goya Adobo with Pepper or to taste

½ onion, finely diced

2 tomatoes, diced

¼ bunch fresh cilantro or parsley

2 Goya Serrano Peppers, diced

2 tbsp. Goya Red Vinegar

4 tbsp. Goya Lemon Juice

1 tbsp. Goya Salsita Habanera

¼ lb. white cheese, crumbled

1.	Place the Nopalitos in a large bowl. Season with Adobo.
2.	Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. Mix well and serve topped with cheese.