California Cactus Salad

• 2 medium cactus pieces, pads (nopales)
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1/2 cup canned black beans, rinsed and drained
• 4 tablespoons green onions, chopped
• 4 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried chipotle powder (I mince about 1 tbls. chipotle pepper in adobe)
• 2 medium tomatoes, diced
• 6 cups leaves lettuce, shredded
• 6 tablespoons queso fresco, crumbled
• 3 tablespoons sour cream

1. Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
2. Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
3. Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
4. Yield: 4 servings.

cactus pieces, olive oil, garlic, black beans, green onions, fresh cilantro, lime juice, sugar, ground cumin, chipotle powder, tomatoes, leaves lettuce, queso fresco, sour cream

Taken from www.food.com/recipe/california-cactus-salad-139228 (may not work)