Nopalito Salsa

• 1 1/3 cups canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) or 1 1/3 cups diced cooked green beans
• 3/4 cup diced peeled jicama
• 2 small tomatoes, diced
• 1/3 cup diced onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 serrano chili or small jalapeno chili, minced
• 1 garlic clove, minced

1. Combine all ingredients in medium bowl.
2. Season to taste with salt and pepper.
3. Cover and refrigerate until well chilled, about 2 hours.
4. (Can be prepared 6 hours ahead.
5. Keep refrigerated.)

nopalitos, jicama, tomatoes, onion, fresh cilantro, red wine vinegar, olive oil, serrano chili, garlic

Taken from www.epicurious.com/recipes/food/views/nopalito-salsa-1117 (may not work)