BAKERSFIELD, Calif. (KGET) -- Make a nopal salad with tomato, purple onion, chopped radishes, garbanzo beans, queso fresco and other fresh ingredients. Ingredients: 2 cups chopped nopales, jarred or cooked fresh 1 small purple onion, chopped 1 tomato 1/4 cup finely chopped cilantro, leaves and stems 1/4 cup chopped radish 1/2 cup Mexican lemon juice, freshly squeezed 1/3 cups garbanzo beans, canned 1/2 teaspoon garlic salt Queso fresco, crumbled, for garnish Avocado, sliced, for garnish Instructions: Gather the ingredients. Pour canned or jarred nopales into a strainer to drain. Rinse under running water until the jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions. In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, garbanzo beans and cilantro. Place lime juice, and garlic salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again. Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese and avocado. (can be placed on a tostada for a Nopal tostada)