If you've never used cactus in the kitchen, now's your chance! Try it in this yummy green bean salad with pomegranate seeds.
What You Need
Original recipe yields 12 servings
3 cups thinly sliced cactus
1/2 lb. fresh green beans, trimmed, cut diagonally into thirds
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1 cup pomegranate seeds
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
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Let's Make It
Cook cactus in boiling water in large saucepan 10 to 15 min. or until tender, adding beans for the last 5 min.; drain. Rinse under cold water; drain well.
Place cactus mixture in large bowl. Add remaining ingredients; mix lightly.
Substitute 1 drained 29-oz. jar sliced tender cactus for the cooked sliced fresh cactus. Cook beans in boiling water 5 min. or until crisp-tender; drain. Toss with cactus, then continue as directed.
Since the pomegranate juice will stain your fingers and clothes, be sure to wear an apron and gloves when removing the seeds from the pomegranate.
This delicious salad can be prepared ahead of time. Refrigerate up to 2 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.