This recipe from Josie Slonaker of Corpus Christi was judged Best of Show at the Texas Prickly Pear Council’s 1992 festival cookoff. It appears in Cookin’ with Cactus.
3 large tomatoes, diced
1 large red or sweet onion, diced
4 large nopalitos with thorns and “eyes” removed, diced
2 cloves garlic, chopped
1-2 serrano peppers, chopped
1/2 bunch fresh cilantro, chopped
2 (15-oz.) cans ranch-style beans, drained
1 (16-oz.) bottle Catalina dressing
1 (14 1/2-oz.) bag nacho cheese-flavored tortilla chips
Combine all ingredients except chips, and chill at least 2 hours. To serve, place salad in a large bowl set on a platter, and arrange chips around bowl. Use chips to scoop up salad. Yield: 10 cups.
From the April 1998 issue.