Pumpkin Salad

Name: Pumpkin Salad Recipe
Yield: 4
Ingredients: 1.5c. pumpkin in .5 dice; 1 chayote squash likewise diced; 1c. corn kernels (fresh or frozen); 1 large or 2 small poblano peppers (or other chile) roasted and diced (about .5c.); .5c. chopped green onions; 2T chopped cilantro; 2T. lime juice (I add some of the zest too); 1T. seasoned rice vinegar; 3 cloves garlic roasted chopped optional; ground cumin to taste optional

Number of Servings: 4

Ingredients

1.5c. pumpkin in .5" dice1 chayote squash, likewise diced1c. corn kernels (fresh or frozen)1 large or 2 small poblano peppers (or other chile), roasted and diced (about .5c.).5c. chopped green onions2T chopped cilantro2T. lime juice (I add some of the zest too)1T. seasoned rice vinegar3 cloves garlic, roasted, chopped, optionalground cumin, to taste, optional

Directions

Steam chayote and pumpkin for several minutes (maybe 3ish) in steamer basket, then put corn on top and continue until pumpkin is just almost tender (maybe another 3 to 5).

In a bowl, mix together all other ingredients. When pumpkin/squash/corn is done, add and toss together. Serve at room temp (my choice) or chilled.

Number of Servings: 4

Recipe submitted by SparkPeople user KITCHENCAT.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 83.0
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 66.0 mg
Total Carbs: 18.3 g
Dietary Fiber: 2.5 g
Protein: 2.7 g

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