Cactus Salad

Ingredients

• 2 medium cactus pads (nopales)
• 0.5 cup black beans canned rinsed drained
• 0.3 teaspoon chipotle chile powder 
• 3 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 3 tablespoons green onions chopped
• 0.5 teaspoon ground cumin 
• 6 cups lettuce shredded
• 1 tablespoon juice of lime fresh
• 1 teaspoon olive oil 
• 6 tablespoons queso fresco cheese crumbled
• 2.5 tablespoons cup heavy whipping cream fat-free sour
• 1 teaspoon sugar 
• 2 medium tomatoes diced

Equipment

• frying pan
• peeler

Directions

1. Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add cactus and garlic; saut 7 minutes or until cactus is tender.
4. Combine cactus mixture, beans, and next 7 ingredients (beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates; top each serving with 1/2 cup cactus mixture, 1 1/2 tablespoons cheese, and about 2 teaspoons sour cream.