Garbanzo Chayote Veggie Salad

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Chayote Salad

 

3 medium chayotes -- peeled, seeded, and cut into 1/2-inch pieces

1 cup canned garbanzo beans -- rinsed and drained

1/4 cup lemon juice

1/4 cup olive oil or salad oil

1/4 cup water

1 tablespoon snipped fresh basil or 1 teaspoon dried

-- basil -- crushed

1/2 teaspoon sugar

1/4 teaspoon salt

2 cloves garlic -- minced

1/4 cup sliced pitted ripe olives

6 lettuce leaves

2 tablespoons chopped red onion

2 medium tomatoes -- cut into wedges

 

1. In a medium saucepan cook chayotes, covered, in a small amount of boiling

salted water for 5 to 6 minutes or until tender; drain. Rinse with cold

water to stop cooking; drain well. Transfer to a medium mixing bowl; add

garbanzo beans.

 

2. For marinade, in a screw-top jar combine lemon juice, olive oil or salad

oil, water, basil, sugar, salt, and garlic. Cover and shake well. Pour

marinade over chayote mixture, stirring to coat well. Cover and marinate in

the refrigerator for 3 to 24 hours, stirring occasionally.

 

3. To serve, drain chayote mixture, reserving marinade. Stir in olives.

Spoon chayote mixture onto 6 lettuce-lined plates. Top each serving with

chopped red onion and tomato wedges. Drizzle with some of the reserved

marinade. Makes 6 side-dish servings.