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Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into ½" 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.
Forum of of Austin, TX. In "America's Best Recipes: A 1989 Hometown Collection." Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 44. ISBN
Your Cactus Mexicano is ready. Bon appetit!
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