Nopalito salsa

Yield: 1 servings

Measure Ingredient
1⅓ cup Canned or bottled nopalitos; rinsed, drained,
\N \N ; diced (about one
\N \N ; 11-ounce jar) or 1
\N \N ; 1/3 cups diced
\N \N ; cooked green beans
¾ cup Diced peeled jicama
2 smalls Tomatoes; diced
⅓ cup Diced onion
¼ cup Chopped fresh cilantro
3 tablespoons Red wine vinegar
1 tablespoon Olive oil
1 \N Serrano chili or small jalapeno chili; minced
1 \N Garlic clove; minced

Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.) Makes about 2½ cups.

Bon Appetit January 1994

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Converted by MM_Buster v2.0l.

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