Solterito (Peruvian Chopped Salad) Recipe
Servings: 6 -8
Ingredients
- 3 large ears of corn shucked or use boiled, diced potatoes if corn is unavailable
- 10 ounces shelled frozen edamame*
- ½ cup diced red onion soaked in ice water for 10 minutes to cut the harsh raw onion flavor, if desired, and drained
- 1 cup cherry tomatoes halved
- 1 cup diced feta queso fresco (traditional) or avocado
- ½ jalapeno diced (optional) or ½ sweet bell pepper, diced
- 2 Tablespoons red white or sherry wine vinegar
- 6 Tablespoons unrefined cold pressed, extra virgin olive oil
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- ¼ cup black olives sliced (I use kalalmata) - optional
- 2 Tablespoons finely chopped parsley or cilantro
Instructions
- If the corn is super fresh, cut off the cob and add to a serving bowl. Otherwise to cook the corn: Bring a medium pot of water to a boil and cook the corn for 4 minutes. Pull the corn out with tongs and allow to drain in a colander. Bring the water back up to a boil and add the edamame. Cook edamame for 5 minutes. Drain and rinse under cold water to stop the cooking process.
- Cut the corn off the cob. And place in a large serving bowl.
- Add the bowl the edamame, onion, tomatoes, cheese and jalapeno.
- Add the vinegar, olive oil, salt and pepper and toss gently to combine.
- Add the olives and parsley and serve.
Notes
*lima beans are traditionally used