Peruvian Chopped Salad Recipe

Course: Side Dish

Cuisine: Peruvian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 209kcal

Author: Becky Hardin

This delicious Peruvian recipe is a twist on your classic chopped salad recipe. Made with lima beans, corn and a host of other fresh veggies and herbs, this is a perfect summer salad recipe. Dressed in a simple vinaigrette this simple salad is a great way to brighten up any summer party!

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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.
Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
While the beans and corn cool, whisk together, in a small bowl, the olive oil, vinegar, salt and pepper. Whisk the vinaigrette briskly for 1 minute.
Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeno peppers, black olives, most of the mint and cilantro to the corn and mix well.
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. (If not serving immediately, place the salad in an airtight container, up to 24
hours, and refrigerate until ready to serve. Add the tomatoes right before serving.
To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves.
Enjoy!

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