NOPALES SALAD
(8 servings)

16 medium nopales, needles removed, cut in strips, and rinsed under running water
4 medium tomatoes, peeled, seeded, and chopped
1 large onion, chopped
3 serrano or jalapeno chiles, chopped
1/4 cup chopped cilantro
1/2 cup olive oil
2 tablespoons vinegar
Salt

Cook the nopales in plenty of water to remove the slippery coating. When tender, rinse in cold water. Soak a dish towel in cold water and wrap it around the nopales. Squeeze tightly and let stand 20 minutes so that any remaining slippery substance can drain through.

Combine the tomatoes, onion, chiles, cilantro, oil, and vinegar in a salad bowl. Season with salt to taste. Stir in the nopales and mix well. Serve cold.

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