CHAYOTE, CORN & TOMATO SALAD

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Chayote, Corn & Tomato Salad image

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

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 237.3, Fat 18.9, SaturatedFat 2.6, Sodium 206.1, Carbohydrate 18.1, Fiber 3.4, Sugar 4.7, Protein 2.9

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