This is a flexible salad recipe using some of our favorite summertime ingredients. Adjust ingredient amounts to suit your preferences and the number of people you’re serving.
Ingredients:
- Boiled cactus leaves (nopales), see below
- Radishes, very thinly sliced
- Corn from the cob
- Rancho Gordo Buckeye (aka Yellow Indian Woman) beans or Santa Maria Pinquitos, cooked
- Oven-roasted tomatoes, chopped (see below)
- Rancho Gordo wild rice, cooked
-
Banana vinegar or white wine vinegar
- Extra virgin olive oil
- Salt and freshly ground pepper
- Mix all ingredients to taste in a salad bowl.
Oven Roasted Tomatoes
The best tomatoes are “in season”. If you’re in a bind, use Romas. Halve the tomatoes and place on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and fresh thyme and cook in a low oven at about 275 degrees F for an hour or two. The tomatoes should be slightly dry and have a wrinkled skin.
Cactus Paddle (Nopales)
After foraging for food, do you need help with the nopales? We have some tips HERE and the video below.