This salad is easy. I mean really, really easy. Which is great because it’s summer and it’s hot in North Carolina and I don’t want to spend hours in front of a stove.
The other great thing about this recipe is that it tastes even better the day after you make it, so this is a great choice for meal prep or packing your lunch to take to work the next day! Something about sitting in the fridge overnight really makes the flavors meld together in a super tasty way.
I decided to feature a nopales recipe using the jarred nopales because unless you have a really great international market near you, it may be hard to find fresh nopales for those of us living in the United States. When using canned or jarred vegetables, you want to be careful of the sodium levels. If there is a low sodium or no-salt added variety, choose that. But you can also reduce the sodium greatly just by giving your nopales a thorough rinse in a strainer. Once you’ve removed some of the sodium, the jarred nopales are still a great healthy veggie choice full of fiber!
So check out my easy, minimal cooking recipe below!
Nopalitos Salad with Black Beans
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 0.25 tsp cumin
- 0.25 tsp oregano
- 1 15 oz jarred nopales
- 1/2 roma tomato diced
- 1 15 oz can black beans drained
- Make the dressing: Combine the oil, vinegar and spices in a small bowl and whisk thoroughly until combined. Set aside.2 tbsp olive oil, 1 tbsp white vinegar, 0.25 tsp cumin, 0.25 tsp oregano
- Rinse the nopales and the black beans thoroughly. Add to mixing bowl.1 15 oz jarred nopales, 1 15 oz can black beans
- Add the diced tomato to the bowl with the nopales and beans.1/2 roma tomato
- Pour the dressing over the salad and toss thoroughly until combined.
- Refrigerate overnight and serve cold.