Servings: 6

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Blackeyed Pea and Chayote Salad


1 Frieda’s Chayote Squash, inner seed removed (or 2 medium zucchini)
1 (11-ounce) package Frieda’s Blackeyed Peas, cooked, drained
Bibb or romaine lettuce leaves
2 tablespoons pimiento, drained and chopped
Mustard-Garlic Dressing

Mustard-Garlic Dressing:
1/3 cup white wine vinegar
1/4 cup salad oil or olive oil
1 clove garlic, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper


Cut chayote squash or zucchini into eighths. Steam slices over boiling water for 10 minutes or until nearly tender (cook zucchini for 3 minutes). Rinse blackeyed peas in cool water. Drain well. Line a salad platter with lettuce leaves. Arrange chayote slices, over-lapping, on lettuce. Spoon beans over chayote. Sprinkle on pimiento pieces.

In a shaker jar, shake together all dressing ingredients until well mixed. Pour over salad and serve.