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Photo credit: Food Network

When it’s hot outside, there’s nothing more refreshing than a cool, filling salad to satisfy your appetite!  Cactus salad is a popular dish in Mexico that is not only tasty, but it is also healthy as it is high in fiber and rich with antioxidants.  Paired with fresh hummus and soft pita bread, this is a dish may be easy and quick to prepare, but the delicious flavors will be something you’ll savor all day long!


Life is short, so eat well and enjoy!

Buen Apetito!


Chef Arturo Vargas



1 cup of cooked kernel corn

1cup of cooked black beans

1 cup of roasted plantain chips

1/2 cup of fresh cactus (chopped)

1/2 cup of celery (chopped)

1/2 cup of red bell pepper (chopped)

2 whole fresh cucumbers (peel, slice and remove the seed)

1/2 cup of sliced roasted almonds

3 tablespoon of olive oil

2 tablespoon of rice vinegar

1 teaspoon of sea salt



In a big bowl mix all the ingredients and set it aside.



6 cloves of fresh, peeled garlic

1 16-ounce package of garbanzo beans

1/4 cup of sliced almonds

2 tablespoons of Tahini

2 tablespoons of lemon juice

1/4 cup of olive oil

1/4 teaspoon of salt



In a blender or food processor, blend all the ingredients on a low speed for 10-15 seconds until the hummus mixture is smooth.

Serve salad with hummus on the side with a dollop of hummus and soft pita bread.



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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