Ingredients
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1 small chayote (chuchu), julienned or thinly sliced chayote1 small chayote (chuchu), julienned or thinly sliced
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1 cup cooked black-eyed peas (rinsed if canned) black-eyed peas1 cup cooked black-eyed peas (rinsed if canned)
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1 cup roasted or grilled corn kernels corn kernels1 cup roasted or grilled corn kernels
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1/2 red bell pepper, diced red bell pepper1/2 red bell pepper, diced
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1/4 cup finely sliced red onion red onion1/4 cup finely sliced red onion
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1/2 cup cherry tomatoes, quartered cherry tomatoes1/2 cup cherry tomatoes, quartered
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1/2 cup fresh cilantro leaves, chopped cilantro1/2 cup fresh cilantro leaves, chopped
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1/4 cup fresh parsley, chopped parsley1/4 cup fresh parsley, chopped
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1/3 cup Brazil nuts brazil nuts1/3 cup Brazil nuts
Directions
This salad is best enjoyed fresh, but leftovers keep well in the refrigerator for up to two days. For a heartier meal, serve over crisp greens or with toasted cassava (farofa) on the side. Dendê oil adds an authentic Brazilian flavor and vibrant color, but if unavailable, substitute with extra-virgin olive oil and a pinch of turmeric. Chayote (chuchu) can be found in Latin American or Asian stores; substitute cucumber or zucchini if needed.
Steps
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1
Done
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Prepare the vinaigrette: In a small blender or food processor, combine Brazil nuts, dende oil, lime juice, apple cider vinegar, maple syrup, a pinch of salt, and black pepper. Blend until creamy and emulsified. Taste and adjust seasoning as needed. |
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2
Done
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In a large salad bowl, combine julienned chayote, cooked black-eyed peas, roasted corn, diced red bell pepper, red onion, and cherry tomatoes. |
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3
Done
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Add chopped cilantro and parsley. Toss gently to combine. |
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4
Done
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Drizzle the Brazil nut dendê vinaigrette over the salad and toss to evenly coat. |
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5
Done
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If desired, sprinkle in minced fresh chili pepper for heat. |
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6
Done
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Let the salad sit for 10 minutes to allow flavors to meld. |
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7
Done
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Serve chilled or at room temperature, garnished with lime wedges and extra herbs if desired. |
