Chayote Corn Tomato Salad Recipes

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FESTIVE CHAYOTE SALAD RECIPE - (4.4/5)



Festive Chayote Salad Recipe - (4.4/5) image

Provided by jjadin

Number Of Ingredients 15

DRESSING:
3 chayote, halved and seeded
2 teaspoons salt
2 cups frozen corn kernels
1 pound cherry tomatoes, quartered
1/2 red onion, thinly sliced and separated into rings
1/4 cup canola oil
1/4 cup olive oil
1/4 cup pineapple or other mild vinegar
1 tablespoon fresh lime juice
1 teaspoon dried oregano
2 teaspoons sugar
1 teaspoon red pepper flakes
3 drops Tabasco
1/2 teaspoon sea salt

Steps:

  • Place the chayotes in a large saucepan with water to cover generously. Add the salt, bring to boil over high heat, reduce the heat to medium, and cook until tender but still firm, about 30 minutes. Drain the chayotes and corn. When cool enough to handle, peel the chayotes and cut into 1/2 inch dice. Cook the corn quickly and drain. Place the chayotes, corn, and tomatoes in a bowl and set aside. Place the onion slices in a heatproof bowl and add boiling water to cover. Let soak long enough for the slices to lose some of their crispness but not become limp, 2-3 minutes. Drain the onions well, cover, and refrigerate until cold. To make the dressing, whisk together the canola and olive oils. Whisk in the vinegar and lime juice and then add the oregano, sugar, red pepper flakes, Tabasco, salt, and pepper. Taste and adjust seasonings. Pour 1/2 cup of the dressing over the vegetables. Scatter the onion rings on top and serve.

CHAYOTE, CORN & TOMATO SALAD



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

CHAYOTE SALAD



Chayote Salad image

Make and share this Chayote Salad recipe from Food.com.

Provided by mersaydees

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 chayotes, pitted and thinly sliced
1 serrano chili pepper, seeded and finely chopped (wear plastic gloves when handling)
1/4 cup fresh cilantro, chopped
1 small lemon, juiced and strained
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
salt
fresh ground black pepper
fresh cilantro stem (to garnish)

Steps:

  • Combine chayote, chile pepper, cilantro, lemon juice, oil, and vinegar in large bowl.
  • Toss to thoroughly coat.
  • Sprinkle with salt and pepper.
  • Garnish with cilantro springs.

Nutrition Facts : Calories 192.3, Fat 18.2, SaturatedFat 2.5, Sodium 4.5, Carbohydrate 7.8, Fiber 2.9, Sugar 2.8, Protein 1.4

GRILLED CORN SALAD WITH CHAYOTE SQUASH



Grilled Corn Salad with Chayote Squash image

My roasted corn salad with chayote squash. Refrigerate overnight, if possible. The longer that the mixture is allowed to sit, the more flavorful it will become.

Provided by Christopher Stolworthy

Time 9h35m

Yield 6

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, or more to taste
8 ears corn, shucked
2 chayote squash, peeled and quartered
2 medium zucchini, quartered lengthwise
2 Anaheim chile peppers
1 medium red onion, minced
1 bunch fresh cilantro, minced
1 medium lime, zested and juiced
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
  • Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
  • Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 32.6 g, Fat 4 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 58.3 mg, Sugar 8 g

CHAYOTE SALAD



Chayote Salad image

Number Of Ingredients 12

2 chayote squash, halved lengthwise
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt, or to taste
1 tablespoon vegetable oil
1 medium red onion, peeled and thinly sliced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper, to taste
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
1/4 cup finely crumbled cotija or mild feta cheese

Steps:

  • 1. In a large pan of boiling water, cook the chayote until crisp-tender, about 20 minutes. Drain and cool under running water. Peel the chayote and cut crosswise into thin slices. Put the slices in a shallow bowl. Whisk together oil, vinegar, and salt. Spoon over the chayote, and let marinate, at room temperature, 25 to 30 minutes. 2. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat, and cook the onion, stirring, 2 minutes. Add the vinegar and sugar. Stir until the sugar is dissolved, about 20 seconds. Transfer the onions to a bowl. Season with salt and freshly ground black pepper. Let cool to room temperature. 3. To assemble the salad, arrange the chayote slices, overlapping, on the outside edges of a serving plate. Place the onions in the center of the arrangement. Sprinkle the parsley, oregano, and cheese over all. Serve the salad cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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