Solterito Andean Corn and Lima Bean Salad
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.
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
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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.
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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.
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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.
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4
Pour the dressing over the salad and toss gently to coat everything evenly.
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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.