Festive Chayote Salad
Chayote is a Mexican squash, delicious when cooked. This recipe for Festive Chayote salad combines corn, tomatoes, onions, and a spicy pineapple-lime vinaigrette.
- 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
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.