recipe

Ensalada de Chayote y Habichuelas Tiernas (Chayote and Green Bean Salad)

serves 6 as a side or a starter

What you’ll need:

  • 2 tablespoons kosher salt, plus more to taste
  • 1 pound fresh green beans, tipped and cut into 2-inch sections
  • 1 pound chayote squash, cut into 1-inch cubes
  • 1 pound tomatoes, coarsely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • Freshly ground black pepper

Instructions:

Prepare an ice bath by emptying a tray of ice cube into a large bowl and adding the 2 tablespoons salt and enough water to cover. Set aside

Bring a large saucepan of water to boil over high heat and salt the water. Add the green beans and cook until crisp-tender, about 2 minutes. Remove from the pan, transfer to the ice bath to cool, then drain. Add chayote to the boiling water and cook until crisp-tender, about 2 minutes. Drain and transfer to the ice bath to cool, then drain again.

In a large bowl, combine the green beans, chayote, tomatoes,oil, lemon juice, and lemon zest. Season with salt and pepper and serve. 

 

Recipe adapted from Coconuts and Collards: Recipes and stories from  Puerto Rico to the Deep South by Von Diaz. University Press of Florida(2018) 

 
 

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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