Chayote, Garbanzo Bean Salad

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Chayote, Garbanzo Bean 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

 

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.

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.

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 servings.

 

 

 

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