Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into 1/2" 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.

Recipe from Carmen Vasquez in _Lone Star Legacy II_ by The Junior Forum of of Austin, Tx in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, Al: Oxmoor House, Inc., 1989. Pg. 44. Isbn 0-8487-0765-6. Electronic format by Cathy Harned.