Chayote, Corn & Tomato Salad

Total Time
Prep 20 mins
Cook 20 mins

Colorful, interesting side dish on a buffet table or as an addition to any meal. Chayotes are widely used as a vegetab le in Mexico

Ingredients Nutrition


  1. After steaming the chayote, cool, peel and cut into 1/2" cubes.
  2. Combine the chayote, corn, tomatoes& green onions.
  3. In your blender or food processor blend together the lime juice, salt& red pepper flakes.
  4. Slowly pour in the olive oil with the blender on.
  5. Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.
Most Helpful

This was a perfect lite summer salad. The only change I made was that I ended up sautéing the chayote in a bit of butter for a quicker fix. Oh, and I also added some fresh snap peas from the garden. I'd never cooked or even tried chayote before and really enjoyed its fresh crisp taste & texture. Thanks so much for the wonderful recipe Bergy.

joy of jess July 10, 2009

This was delicious and refreshing. I did make the following changes: left out the parsley because I had none, added some dried cilantro, a little black pepper and 1/4 tsp. of cumin. I'd like to try it with fresh cilantro (didn't have that either). Also, I used a lot less oil. I really liked this - it was my first experience with chayote and I'll certainly make it again!

Kevlarturtle June 24, 2006