Recipe of the Week
Corn and nopalito salsa
Courtesy of
Jackie Clay

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1 1/2 cups cooked sweet corn
1/2 cup chopped nopalitos
2 Tbsp. chopped sweet red pepper
1/4 cup cooked black beans
2 Tbsp. brown sugar
1/2 tsp. salt
pinch black pepper
pinch turmeric
3 Tbsp. vinegar
1 seeded, chopped jalepeño (optional)


Combine all ingredients in a saucepan and mix well. Heat thoroughly. Cool and refrigerate. Serve cold. We love it on tacos and chalupas with a bit of sour cream. Remember, the nopalito is a vegetable, and can be used in any pickle recipe for mixed vegetables, sweet or sour.

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