Southwestern Cactus Salad - cooking recipe

Ingredients

1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
1/2 cup diced onion
5 jalapeno peppers, seeded and minced
1/2 cup fresh cilantro leaves
2 lemons
1/2 teaspoon garlic salt (optional)

Preparation

In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.