Ensalada de Nopal y Frijoles

Nopal season is spring through late fall so I’ve been trying to get plenty of our favorite ancestral food into our meals. I created this recipe based on what I had available and it came together beautifully. I shared it with some friends and they loved it and went back for seconds, even thirds.  It’s so pretty too – a reminder that we eat with our eyes first.

If you didn’t already know about the health benefits of nopales and why it’s a super food, read this great list. 


4 medium peeled (stickers and eyes removed) pads of raw diced nopales

3 cups of cooked frijoles. I used pintos.

1 large diced bell pepper

1 large diced red onion

3 cups of corn roasted on a comal or cast iron skillet for the smoky flavor.

2 bunches of chopped cilantro

1 jar of pickled chayote diced (you can use any crunchy pickled vegetable)

2 Aguacates

Dressing  (use blender to combine)

Juice of 3 limes

2 tablespoons of maple syrup

1/4 can of chipotles en adobo (La Morena)

Salt to taste

Directions: Combine chopped ingredients into a large bowl, add dressing and toss. Top with slices of aguacate and sprinkle with cayenne or tajin.

Buen provecho!



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