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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.
Ingredients
1 jar (30 oz.)
GOYA® Nopalitos
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper or to taste
1/2
onion, finely diced
2
tomatoes, diced
1/4
bunch fresh cilantro or parsley
2
GOYA® Serrano Peppers, diced
2 tbsp.
GOYA® Red Wine Vinegar
4 tbsp.
GOYA® Lemon Juice
1 tbsp.
GOYA® Salsita Habanera
¼ lb.
GOYA® Queso Fresco, crumbled
Directions
Step 1
Place the Nopalitos in a large bowl. Season with Adobo.
Step 2
Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. Mix well and serve topped with cheese.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America SpainRecipe Reviews
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