Nopalito Salsa

southwestern condiment/spread tomato no-cook vegetarian quick & easy cinco de mayo tex-mex hot pepper summer healthy vegan jícama bon appétit

Donna Baker

Makes about 2 1/2 cups

Source

Ingredients

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 jalapeño chili, minced

1 garlic clove, minced

Method

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