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Southwestern Chayote Salad

  • Prep 15 min
  • Total 30 min
  • Ingredients 8
  • Servings 4

Ingredients

2
chayote squash
2
ears of corn
1
cup canned black beans, drained
1
tomato, chopped
1/3
cup cilantro, finely chopped
1
tablespoon white vinegar
2
tablespoon extra virgin olive oil
Salt, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

This salad can be served hot or cold.

Simple salads with few ingredients and practically no dressing are by far my favorite. I like to dress my salads with a squeeze of lemon and a bit of vinegar. It could be balsamic or white vinegar. It gives such a great tang to the vegetables, which makes for a more pleasant bite. This Southwestern chayote salad is no exception. Chayotes are available year round on the West Coast, they cook quickly and easily, which leads to me always finding a different way to prepare them. I’ve stuffed them, added them to casseroles and, this time, I’ve prepared a tangy salad. This colorful salad can be a light meal all in itself but makes a great side dish and a perfect accompaniment to any hearty meat. Make this for your next meal and experience for yourself this flavorful salad.

Directions

  • 1 Slice chayotes lengthwise.
  • 2 In a medium stockpot filled half way with water and a pinch of salt, boil chayotes and ears of corn for approximately 15 minutes.
  • 3 Remove chayotes from water and let cool. With a small spoon, remove pits.
  • 4 Slice chayotes in strips.
  • 5 Carefully remove kernels from ears of corn slicing downward with a knife.
  • 6 In a large bowl, combine chayotes, corn, black beans, tomato, cilantro, vinegar and olive oil. Toss to combine. Salt to taste.
  • 7 Serve with your favorite meat, poultry or fish as a side dish or a pre dinner salad.

Simple salads with few ingredients and practically no dressing are by far my favorite. I like to dress my salads with a squeeze of lemon and a bit of vinegar. It could be balsamic or white vinegar. It gives such a great tang to the vegetables, which makes for a more pleasant bite. This Southwestern chayote salad is no exception. Chayotes are available year round on the West Coast, they cook quickly and easily, which leads to me always finding a different way to prepare them. I’ve stuffed them, added them to casseroles and, this time, I’ve prepared a tangy salad. This colorful salad can be a light meal all in itself but makes a great side dish and a perfect accompaniment to any hearty meat. Make this for your next meal and experience for yourself this flavorful salad.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 28, 2015

Simple salads with few ingredients and practically no dressing are by far my favorite. I like to dress my salads with a squeeze of lemon and a bit of vinegar. It could be balsamic or white vinegar. It gives such a great tang to the vegetables, which makes for a more pleasant bite. This Southwestern chayote salad is no exception. Chayotes are available year round on the West Coast, they cook quickly and easily, which leads to me always finding a different way to prepare them. I’ve stuffed them, added them to casseroles and, this time, I’ve prepared a tangy salad. This colorful salad can be a light meal all in itself but makes a great side dish and a perfect accompaniment to any hearty meat. Make this for your next meal and experience for yourself this flavorful salad.