Bean And Cactus Salad Native American

Prep Time
Cook Time
Ready In

Recipe: #39551

September 18, 2022

"Good for diabetics gluten free you don't have to add tomatoes but I like them,pantry item"

Original is 12 servings


  • Serving Size: 1 (207.4 g)
  • Calories 362.3
  • Total Fat - 6.7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 19.5 mg
  • Sodium - 425.2 mg
  • Total Carbohydrate - 53.8 g
  • Dietary Fiber - 16.9 g
  • Sugars - 3.6 g
  • Protein - 24.7 g
  • Calcium - 118.8 mg
  • Iron - 6.1 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Drain your jar of tender Cactus over the sink in a colander. You want to discard the liquid the cactus comes in.

Step 2

Take out the pepper the cilantro and the onion that will be in the mixture and that usually is at the bottom of the jar.

Step 3

Chop everything fine add to beans

Step 4

Add rest of items

Step 5



No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the beans, make sure to choose low-sodium varieties for a healthier meal.
  • When selecting the tomatoes, look for ones that are ripe and juicy for a more flavorful salad.

  • Substitute canned chickpeas for the black beans. This substitution provides a higher fiber content, which helps to stabilize blood sugar levels and keep you feeling fuller longer.
  • Substitute canned corn for the frozen corn. This substitution provides a lower glycemic index, which helps to keep blood sugar levels stable and provides a lower calorie content.

Mexican Style Bean and Cactus Salad Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of paprika to the olive oil, lime juice, and salt. Replace the tomato with 1 cup of bell pepper, chopped. Add 1/2 cup of cilantro, chopped. Serve with tortilla chips.

Mexican Rice: A delicious accompaniment to this Bean and Cactus Salad, Mexican Rice is a simple yet flavorful rice dish made with garlic, onion, tomatoes, and cilantro. It adds a nice contrast to the salad, making it a great side dish.

Spicy Black Bean Soup: This hearty soup is a great way to add more flavor to the meal. It's made with black beans, tomatoes, garlic, onions, and a variety of spices, and it's sure to warm up the palate and complement the flavors of the Bean and Cactus Salad. Plus, it's a great way to get more protein and fiber into the meal.


Q: How do I prepare the cactus for the salad?

A: Drain the jar of cactus over a colander in the sink and discard the liquid. Remove the pepper, cilantro and onion from the jar and chop them finely. Add them to the beans.

Q: How long should I cook the cactus for?

A: The cactus should be cooked until tender, usually about 10 minutes. Be sure to stir occasionally to prevent sticking.

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Fun facts:

This Bean and Cactus Salad Native American recipe is attributed to the Aztec and Mayan cultures, who have been using cactus in their cuisine for centuries.

The famous celebrity chef, Rick Bayless, is known to be an expert in Mexican cuisine, and he has been known to use cactus in many of his dishes.