Dom's Mexican Cactus Salad

Who Knew Cactus Could Taste So Good!

2 pounds cactus pads (Nopales)

1 large tomato, diced

1 15 ounce can corn, drained

1 onion, chopped

2 garlic cloves, minced

1/2 cup chopped cilantro or parsley

1 tablespoon Dom DeLuise Italian Blend

1 tablespoon olive oil

juice of one lemon

With a sharp knife, remove thorns and outer edge from cactus. Cut into thin
strips and then into 1/2 inch pieces. Place in a saucepan with enough water
to cover. Bring to a boil, reduce heat and simmer 30 to 40 minutes, or
until tender.

Drain and let cool. Add remaining ingredients and toss gently to combine.
Chill and serve.

Serves 6 to 8

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