Nopal salad

10 nopal cactus pads, cut in cubes
1 avocado cut in pieces
15 large amaranth leaves        
half an onion, chopped
3 tomatoes, cut in pieces        
salt, to taste cilantro, washed and chopped  
1 cup puffed amaranth
**1/4 cup of vinegar (optional)  

1.– Cook the nopals and when they are done, drain them.  
2.– Cut the amaranth leaves.
3.– In a casserole,  mix all of the ingredients and add salt according to your taste.  
** You can add a fourth cup of vinegar.  

Vegetable salad

20 amaranth leaves
1/2 lb. green beans, boiled and cut
1/2 lb. potatoes, boiled and cut into squares
1/2 lb. carrots, boiled and cut into squares
1 cup green bean seeds, boiled
1 cup puffed amaranth vinegar, to taste

1.– Cut the amaranth leaves.  
2.– Mix all of the vegetables.
3.– Pour vinegar over everything, and allow it to marinade for 30 minutes.
4.– Sprinkle the puffed amaranth over the vegetables and serve.