Roasted Sonoran Cholla Cactus and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing and earthy salad combining roasted tender cactus segments with black beans, cherry tomatoes, and a lime-cilantro dressing inspired by the Sonoran Desert flora. This Mexican-inspired Mardi Gras recipe (vegetarian), ready in about 30 minutes, pairs fresh cholla cactus segments, black beans, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

2 cups cleaned and sliced fresh cholla cactus segments
1 can (15 oz), drained and rinsed black beans
1 cup halved cherry tomatoes
1/4 cup finely chopped red onion
3 tbsp olive oil
3 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups cleaned and sliced fresh cholla cactus segments with 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly charred.
Step 2: In a large bowl, combine the roasted cactus, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
Step 3: Whisk together 1 tbsp olive oil, 3 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro. Pour over the salad and toss gently to combine. Serve chilled or at room temperature.