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Mexican Chayote Squash & Bean Salad
Pronounced chah-YOH-teh, this versatile, native Mexican squash has a flavor reminiscent of a cross between a cucumber and an apple with the crisp texture similar to a water chestnut. Use in salads, or as you would most squash.
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- 1 Chayote Squash, fresh
- 1 cup Black Beans, cooked
- 1 cup Garbanzo Beans, drained & cooked
- 1 tsp. Garlic, fresh, chopped
- 1/2 cup Red Onion, chopped
- 1/2 cup Carrot, chopped
- 1 Red Bell Pepper, seeded & chopped
- 1/2 cup Tomato, seeded & diced medium
- 1 small Serrano Chile, chopped fine
- 1/2 cup Fresh Corn Kernels
- 1/4 cup Scallion, chopped
- 2 Tbsp. Cilantro, chopped
- 1/2+ cup Garlic Expressions Dressing
- 1/2 cup Monterey Jack Cheese, shredded
- Peel the fresh chayote, cut in half and remove the seeds with a knife or spoon.
- Cut into ¼" dice and combine with the rest of the ingredients.
- Alternately, if you wish to use the chayote cooked in the salad - blanch the whole, unpeeled chayote in boiling, salted water approximately 15 minutes or until tender.
- Rinse whole chayote in cold water, then peel, seed and cut chayote in ¼" to ½" pieces.
- Makes 6 cups
Nino Salvaggio http://www.ninosalvaggio.com/