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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.