Chayote and Corn Salad (Ensalada de Chayote y Maíz)
This refreshing Ensalada de Chayote y Maíz (Chayote and Corn Salad) is a popular dish in Costa Rican cuisine. It's a perfect side dish for a summer barbecue or a light and healthy lunch option.
Ingredients
- 2 chayote squash, peeled and diced
- 2 cups corn kernels
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- In a pot of boiling water, cook the chayote for 3-4 minutes until slightly tender. Drain and let it cool.
- In a large bowl, combine the cooked chayote, corn, red bell pepper, red onion, and cilantro.
- Add the lime juice, salt, and pepper. Toss to combine.
- Refrigerate for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 5 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Large bowl Pot Knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve the Ensalada de Chayote y Maíz as a side dish with grilled chicken or fish. It also pairs well with black beans and rice.
Tips & tricks
For added flavor, you can grill the corn kernels before adding them to the salad.
Cost
$8