Instructions: If using fresh nopales, steam or blanch, then cool and cut into julienne. If using nopales from a jar, rinse to remove the slippery coating.

In a mixing bowl, combine vinegar and lime juice, then whisk in olive oil. Toss dressing with onion, cilantro, tomatoes and corn. Finally, add nopales, toss together well and season to taste. Place in a serving dish and garnish with crumbles of feta cheese.

This recipe yields 3 to 4 servings.

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