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.
Ingredients
1 jar
(30 oz.)
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, or to taste
½
<p><span> onion, finely diced</span></p>
2
<p><span> tomatoes, diced</span></p>
¼
<p><span>bunch fresh cilantro or parsley</span></p>
2
2 tbsp.
4 tbsp.
1 tbsp.
¼ lb.
GOYA® Queso Fresco, crumbled
Directions
Step 1
<p>Place the Nopalitos in a large bowl. Season with Adobo.</p>
Step 2
<p>Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. Mix well and serve topped with cheese.</p>
Side Dish
Three-Bean, Mango and Avocado Salad
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Mexican Nopalitos Salad
<p>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.</p>
Ingredients
1 jar (30 oz.)
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, or to taste
½
<p><span> onion, finely diced</span></p>
2
<p><span> tomatoes, diced</span></p>
¼
<p><span>bunch fresh cilantro or parsley</span></p>
2
2 tbsp.
4 tbsp.
1 tbsp.
¼ lb.
GOYA® Queso Fresco, crumbled
Directions
Step 1
<p>Place the Nopalitos in a large bowl. Season with Adobo.</p>
Step 2
<p>Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. Mix well and serve topped with cheese.</p>
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