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This delicious Peruvian Chopped salad is my go-to summer salad! I absolutely love how the lima beans, corn, and vibrant fresh veggies come together with a vinaigrette dressing for a refreshing dish! It’s simple to make yet adds a bright touch to any summer gathering!
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“This looks so flavorful! I love that it can be made ahead of time. So handy for summer get togethers!” -Kara
Peruvian Chopped Salad Recipe
Traditional Peruvian Salad, also known as Solterito Salad, is made with a mix of fava or lima beans, tomatoes, corns, chili pepper and fresh cheese. This no-lettuce salad is a twist on the classic chopped salad! Rather than serving a basic salad at your next BBQ, give this fun summer salad a try!
Peruvian Chopped Salad Recipe
Ingredients
- 4 ears of corn* boiled 1 minute, shucked & silks removed
- 10 ounces frozen lima beans or edamame** cooked & drained
- ½ cup diced radishes
- ½ cup diced red onion
- 1 cup crumbled feta or queso fresco 2 tablespoons reserved
- 2 jalapeno peppers ribs and seeds removed, minced
- ¼ cup sliced black olives
- 2 tablespoons finely chopped fresh mint leaves 1 tablespoon reserved
- 2 tablespoon finely chopped fresh cilantro or parsley
- 4 tablespoons extra virgin olive oil cold-pressed if available
- 3 tablespoons red wine vinegar
- juice of ½ lemon
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup diced tomatoes
Instructions
- Shuck the corn and remove the silks. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute. Transfer to a plate until cool to the touch. Once the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.4 ears of corn*
- Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.10 ounces frozen lima beans or edamame**
- While the beans and corn cool down, prepare the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Whisk them briskly for 1 minute.4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, juice of ½ lemon
- Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeño peppers, black olives, most of the mint, and cilantro to the corn and mix well.½ cup diced radishes, ½ cup diced red onion, 1 cup crumbled feta or queso fresco, 2 jalapeno peppers, ¼ cup sliced black olives, 2 tablespoons finely chopped fresh mint leaves, 2 tablespoon finely chopped fresh cilantro or parsley
- Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
- If serving immediately, add the tomatoes and toss gently to mix.1 cup diced tomatoes
- To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make Peruvian Chopped Salad Recipe
Boil the corn and cut the kernels: Shuck the 4 ears of corn and remove the silks. Bring a pot of water to a rolling boil and boil the corn for 1 minute. Transfer to a plate until cool to the touch. Once the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.
Prepare lima beans: Cook the 10 ounces frozen lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
Whisk the vinaigrette: While the beans and corn cool down, prepare the vinaigrette. In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper and juice of ½ lemon. Whisk them briskly for 1 minute.
Combine veggies, lima beans, corn and vinaigrette: Add the cooled beans, ½ cup diced radishes, ½ cup diced red onion, 1 cup of crumbled feta or queso fresco, 2 minced jalapeño peppers, ¼ cup of sliced black olives, most of 2 tablespoons of finely chopped fresh mint leaves and 2 tablespoon finely chopped fresh cilantro to the corn and mix well.
To this, pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
Add tomatoes and serve: If serving immediately, add 1 cup diced tomatoes and toss gently to mix. Enjoy!
How to Store
Refrigerate leftovers for 24 hours. I don’t recommend storing it for longer once everything is mixed up.
If planning ahead, prepare the corn-veggies mix, vinaigrette, and chopped tomatoes. Store them in separate containers for 3-5 days in advance. When ready, mix everything and serve immediately!
Serving Suggestions
This summer chopped salad is perfect to serve alongside grilled meats like my Grilled Pork Chops or pair it with my Peruvian Chicken with Green Sauce. It’s also a great side dish to Stovetop Burgers!
Really tasty salad! Grilled the corn because we love that flavor. Used black beans as we like them better than kidney. Delicious!
We’re so happy to hear you loved this recipe, Marie!
Très bonne salade, très frais surtout avec nos beaux légumes du jardin
Haven’t tried this yet, but wondering if I wanted to make this somewhat more of a leafy green salad, what type of lettuce would you recommend? Or wouldn’t you?
If you wanted to add some leafy greens, something crunchy like iceberg or hearts of romaine works best!
I have weekly dinner with friends, and we cook meals inspired by different countries. So this week was Peru. I made chicken with a spicy green sauce, Tallarines (spaghetti with a spinach pesto sauce), and this salad. For me, the salad was perfect to pair with a hot spicy main dish, because it was fresh and cool. I used queso fresco, which, I was surprised to find at my neighborhood Food Lion. The olives I bought turned out to be bad, so I didn’t put those in. It’s a bit of a strange mixture, but together it worked!
I am not a fan of lima beans. Is there something I could substitute for them?
Fava beans or red or white kidney beans work well!
When do you add lemon juice
Mix it in with the vinaigrette!
This was outstanding. I used frozen lima beans, one jalapeno instead of two, and parsley (just based on what was in my fridge). I completely forgot to add in the queso fresco, but honestly the salad didn’t need it.
That sounds delicious!!
Absolutely fabulous! I used homemade lima beans instead of the frozen or edamame, definitely use the queso fresco cheese (A Must), and I used store bought sliced black olives instead of kalamata….more authentic I thought. You won’t be disappointed.
I’ll have to try those adjustments out next time, it sounds yummy!!
Peruvian chopped salad seems to be delicious. I am going to try this recipe now. Thanks for sharing.
Thank you!
Oh heck yes. This is now on my plan for the weekend! A beautiful side dish… or a delicious meal in itself! xoxo
Thanks, Prudy!