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)
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.