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a bowl of peruvian chopped salad

Peruvian Chopped Salad Recipe

Course: Side Dish
Cuisine: Peruvian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 209kcal
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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  • 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


  • 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!



Calories: 209kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 435mg | Potassium: 410mg | Fiber: 4g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 11.8mg | Calcium: 114mg | Iron: 1.6mg