Ingredients
1 jar (15 ounces) sliced cactus, rinsed and drained2 medium tomatoes, cut into 1-inch pieces1/4 cup finely chopped onion2 tablespoons chopped fresh cilantro3 tablespoons canola oil1 tablespoon rice vinegar1 teaspoon lime juice1 teaspoon dried Mexican oregano1/8 teaspoon salt1/4 cup crumbled queso fresco
Preparation
In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco.
