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 quite beautifully. I shared it with some friends and they loved it and went back for seconds, even thirds. It’s visually appealing as well because it’s so colorful.
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)
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.