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Salads

Cactus salad and black beans salad

Marielle Henaine

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Marielle Henaine

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Cactus Salad and Black Beans Salad

Name: Cactus Salad and Black Beans Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1/4 cups lemon juice, for the vinaigrette; 1 clove garlic, for the vinaigrette; 3 tablespoons bee honey, for the vinaigrette; enough salt, for the vinaigrette; enough black pepper, for the vinaigrette; 1/2 cups olive oil, for the vinaigrette; 3 nopales, cut into strips; 1/3 cups sea salt; 1/4 red onions, filleted; 1/2 cups bean, Cooked, without liquid; 1/4 cups fresh coriander, finely chopped; 1 cup tomtato, in cubes; 1 pinch oregano; 1/2 avocados, cut into segments, to decorate

20 mins

Low

4.857143

7 comments

Marielle Henaine

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You will not believe how fresh and delicious this Cactus and Black Bean Salad is. In addition, for this dish we tell you how to make a lemon vinaigrette with honey, which will give a delicious and bittersweet touch that combines very well with cactus and beans. The best thing is that it is a healthy vegetarian recipe that adapts perfectly to your lifestyle or can simply serve you for a snack if you are on a diet. Enjoy this light and easy Cactus and Black Bean Salad, it is a complete meal since it includes the cactus fiber with the bean protein. Eat delicious without sacrificing your lifestyle. What would you accompany this salad with?

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Ingredients

2 portions

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1/4 cups lemon juice, for the vinaigrette
1 clove garlic, for the vinaigrette
3 tablespoons bee honey, for the vinaigrette
enough salt, for the vinaigrette
enough black pepper, for the vinaigrette
1/2 cups olive oil, for the vinaigrette
3 nopales, cut into strips
1/3 cups sea salt
1/4 red onions, filleted
1/2 cups bean, Cooked, without liquid
1/4 cups fresh coriander, finely chopped
1 cup tomtato, in cubes
1 pinch oregano
1/2 avocados, cut into segments, to decorate

Preparation

For the vinaigrette, blend the lemon juice with the garlic, the honey, the salt, the pepper and add the olive oil with a slow stream.

In a bowl mix the nopales with the coarse salt and rub them with your hands until they have a smooth consistency and take on a bright green color. Drain well.

Mix the nopales with the purple onion, the beans, the cilantro, the tomato, the oregano and the vinaigrette. Season to taste.

Serve the salad and decorate with avocado.

PRESENTATION

Garnish with avocado and accompany it with corn tostadas

TIPS

This method of preparation for cactus is practical and easy, in addition to remaining with a very bright color and an exceptional flavor. Rinse well to remove the slime and excess salt.

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Cactus Salad and Black Beans Salad

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by