1 cup chayote squash, peeled and cut in
1/2 inch dice
1 cup fresh corn kernels
2 tbsp lime juice
1 tbsp seasoned rice vinegar
2 fresh green chilies, roasted and chopped
1/2 cup chopped green onions
1 tbsp minced fresh cilantro
Method :
In a large saucepan with a steamer insert,
steam the pumpkin and chayote for 2 minutes. Add the corn and continue
to steam for 2-3 minutes, or until all the vegetables are just tender. In a medium bowl, combine the lime juice
and vinegar. Add the pumpkin, chayote, corn, chilies, onions and
cilantro. Toss well and serve at room temperature or chilled. Canned, roasted chilies can be substituted
for fresh. Any hard orange-yellow squash, such as acorn or butternut,
can be substituted for the pumpkin.
