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What You Need:
(To Serve: 6)
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3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ teaspoon dry mustard
2 ten-ounce cans diced nopalitos (cactus leaves), drained and rinsed gently in cold water
3 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda)
¼ cup finely chopped onions
1 tablespoon coarsely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. In a large mixing bowl, combine the oil, vinegar, salt, pepper and mustard, and beat them together with a spoon or whisk.
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2. Add the nopalitos, tomatoes, onions and coriander, and toss with a large spoon to coat them evenly with the dressing.
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3. Refrigerate until thoroughly chilled.
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4. Transfer to a salad or serving bowl and stir again before serving.
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