Title: Cactus mexicano
 Categories: Side dish, Mexican, Vegetables
      Yield: 6 Servings
 
      2 lb Nopales (cactus pads)
      1 lg Tomato, diced
      1 sm Onion, chopped
      1 ea Garlic clove, minced
    1/2 c  Cilantro, chopped
  1 1/2 ts Salt
    1/2 ts Pepper
 
  Carefully remove thorns and eyes from nopales with a sharp knife; trim
  outer edges and cut nopales into 1/2" pieces. Place in a saucepan with
  water to cover; bring to a boil. Reduce heat and simmer 30 to 40
  minutes, or until tender.  Drain and let cool. Combine nopales,
  tomato and remaining ingredients, tossing gently to combine.