Sonoran Cactus Pear and Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, refreshing salad featuring sweet cactus pear, fresh corn, and crisp vegetables in a zesty lime vinaigrette. This southwestern-inspired salads (vegetarian) ready in about 20 minutes pairs Cactus pear, Fresh corn kernels, Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1 cup Cactus pear
• 1.5 cups Fresh corn kernels
• 1/4 cup Red onion
• 1/2 cup Cucumber
• 2 tbsp Fresh cilantro
• 3 tbsp Lime juice
• 2 tbsp Extra-virgin olive oil
• 1 tbsp Honey
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Peel and dice cactus pear into 1/2-inch cubes; place in a medium bowl. Add fresh corn kernels, finely diced red onion, diced cucumber, and chopped cilantro.
2. Step 2: Whisk lime juice, extra-virgin olive oil, honey, salt, and black pepper in a small bowl until emulsified; pour over salad ingredients and toss gently until evenly coated.
3. Step 3: Let sit at room temperature for 15 minutes to allow flavors to meld, then serve chilled.