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.