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1 pound edible cactus, small and thin, prickers removed
½ Tablespoon olive oil
2 garlic cloves
pinch of salt
½ cup chopped Vidalia onion
½ small red bell pepper, diced
1 Tablespoon red wine vinegar
1 pint small, ripe cherry tomatoes, halved
fresh oregano, thyme, basil, salt, pepper
Cut cactus into strips about ¼ by 2 inches. Heat oil in large skillet; add garlic and toss. Add cactus and a pinch of salt; toss to coat. Cover and cook over moderately low heat until sticky juices are thoroughly exuded and cactus is not quite tender - about 5-8 minutes; stir fairly often. Mixture will appear quite sloppy. Uncover and stir often over moderate heat, until tender and no longer sticky, about 10 minutes. After mixture has finished heating, toss with onion and vinegar; add tomatoes, red bell peppers and herbs and toss gently. Add salt and pepper if desired. Serve warm with hot cooked rice.
Nutritional analysis per serving: Calories 61, Protein 3g, Fat 2g, Calories From Fat 30%, Cholesterol 0mg, Carbohydrates 10g, Fiber 1g, Sodium 145mg.