Solterito Andean Corn and Lima Bean Salad

Name: Solterito Andean Corn and Lima Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cups canned or frozen lima beans (thawed and drained), drained; 1 cup corn kernels (fresh, canned, or frozen thawed), drained; 4 small Roma tomatoes, seeded, diced; 1/2 small red onion, finely diced; 4 oz queso fresco (or mild feta), crumbled; 1 small serrano or fresno chile (sub for rocoto), seeded, minced; 1/4 cup fresh flat-leaf parsley, roughly chopped; 2 tbsp fresh lime juice; 2 tbsp extra-virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 1/2 tsp dried oregano

A bright, fresh Peruvian chopped salad from Arequipa featuring corn, lima beans, tomatoes, and fresh cheese dressed with lime and olive oil. No cooking required, just chop, toss, and serve.

20 minEasyServes 4240 cal/serving

PeruvianSaladNo-CookVegetarianHigh FiberHalal-friendlyPork-FreeAlcohol-Free

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Ingredients

2 cups canned or frozen lima beans (thawed and drained), drained
1 cup corn kernels (fresh, canned, or frozen thawed), drained
4 small Roma tomatoes, seeded, diced
1/2 small red onion, finely diced
4 oz queso fresco (or mild feta), crumbled
1 small serrano or fresno chile (sub for rocoto), seeded, minced
1/4 cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp dried oregano

Instructions

1

In a large bowl, combine 2 cups drained canned or frozen lima beans (thawed and drained), 1 cup drained corn kernels (fresh, canned, or frozen thawed), 4 small seeded, diced Roma tomatoes, and 1/2 small finely diced red onion.
2

Add 1 small seeded, minced serrano or fresno chile (sub for rocoto) and 1/4 cup roughly chopped fresh flat-leaf parsley and toss to combine.
3

In a small bowl whisk together 2 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp dried oregano.
4

Pour the dressing over the salad and toss gently to coat everything evenly.
5

Scatter 4 oz crumbled queso fresco (or mild feta) over the top. Taste and adjust seasoning, then serve immediately or chill for up to 30 minutes.

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Questions

How much time should I plan for Solterito Andean Corn and Lima Bean Salad?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of feta in Solterito Andean Corn and Lima Bean Salad?

The entry for Solterito Andean Corn and Lima Bean Salad calls for 4 oz queso fresco (or mild feta), crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Solterito Andean Corn and Lima Bean Salad less spicy?

Yes. The heat in Solterito Andean Corn and Lima Bean Salad comes from 1 small serrano or fresno chile (sub for rocoto), seeded, minced. For a milder plate, remove the seeds and ribs from the chile, or use half; nothing else in the method changes.

Can I make Solterito Andean Corn and Lima Bean Salad dairy-free?

Yes. The dairy in Solterito Andean Corn and Lima Bean Salad is 4 oz queso fresco (or mild feta), crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Solterito Andean Corn and Lima Bean Salad vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz queso fresco (or mild feta), crumbled. For fully plant-based entries, see the vegan salad collection.

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