A colorful, refreshing Arequipa salad of fava beans, corn, tomato, onion, queso fresco, and olives, dressed with lime and rocoto pepper.
Ingredients
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2 cups fava beans, boiled and peeled
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1 cup corn kernels, boiled
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2 tomatoes, diced
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1 small red onion, thinly sliced and rinsed
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100g queso fresco, cubed
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8 black olives, halved
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1 rocoto pepper, seeded and diced (or ajà amarillo)
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3 tbsp lime juice
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2 tbsp olive oil
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Salt, pepper
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Fresh parsley or huacatay
Instructions
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1
Boil fava beans and corn until tender. Drain and cool.
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2
Rinse sliced red onion in cold water to remove sharpness. Drain well.
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3
Combine fava beans, corn, tomatoes, onion, queso fresco, and olives in a bowl.
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4
Add diced rocoto pepper to taste.
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5
Dress with lime juice, olive oil, salt, and pepper. Toss gently.
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6
Garnish with parsley or huacatay. Serve at room temperature.
Did You Know?
The name "solterito" means "little bachelor" — legend says it was a simple dish that even unmarried men could prepare.