Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 1 : 30 Active Time: 0 : 20
Ingredients
-- Salad --
- 1 cup Nopales - cooked & diced
- 1 cup Green beans - french cut
- 1 cup Edamame - shelled soybeans, cooked
- 1/2 cup Whole corn - frozen is fine
- 1 medium Serrano chile - seeded & finely diced
-- Dressing --
-- Garnish --
Preparation
I used canned nopalitos to avoid having to cut up and cook the cactus paddles. They come in two types, brined and pickled. Use the brined version for this recipe or cut back on the vinegar in the dressing if pickled is all you can find.
Mix the Salad ingredients in a suitable bowl. Blend the dressing ingredients and pour over the salad. Allow this to sit (refrigerated) for at least one hour. Add the garnish ingredients, stir and serve.
A study has shown that nopales seem to help diabetics keep their blood glucose down when eating certain types of meals. If you'd like more info go to: http://tinyurl.com/2y4zub to see a reference to the study.
Each (app 3/4 cup) serving contains an estimated:
Cals: 117, FatCals: 49, TotFat: 6g
SatFat: 1g, PolyFat: 2g, MonoFat: 3g
Chol: 0mg, Na: 134mg, K: 302mg
TotalCarbs: 13g, Fiber: 5g, Sugars: 2g
NetCarbs: 8g, Protein: 6g
