Chayote, Corn & Tomato Salad

Submitted by Bergy

"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"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 medium chayotes, cut in quarters,pit removed,and steamed 20 minutes or until not quite temder (3/4 lb)
• 1 (540 ml) can whole kernel corn
• 6 medium roma tomatoes, peeled,seeded and cut in 1/2 inch cubes (apprx 1 lb)
• 3 tablespoons chopped green onions
• 1⁄3 cup fresh parsley, finely chopped

• DRESSING

• 1⁄3 cup lime juice
• salt
• 1⁄4 teaspoon hot pepper flakes (or to taste)
• 1⁄2 cup lite olive oil

directions

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.

Reviews

[joy of jess]

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.

 

[Kevlarturtle]

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!