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Southwestern Chayote Salad

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Southwestern Chayote Salad
  • Prep 15 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
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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.

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

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.

Expert Tips

  • tip 1
    This salad can be served hot or cold.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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