Solterito

Name: Solterito
Yield: Serves 3
Cuisine: Peruvian
Ingredients: Salt and pepper; ¼ cup Botija or Alfonso olives, sliced; ½ rocoto (fresh, frozen, or jarred), and diced (see tip box); 3 tablespoons red or white wine vinegar; 3 tablespoons olive oil; 1 cup tomato, seeded and diced; 1 cup queso fresco, diced; 1 cup giant kernel corn, boiled; 2 tablespoons chopped parsley; ½ cup red onion, diced; 1 cup frozen baby fava beans; 6 lettuce leaves (optional)

Preparation info

Serves
3

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Originally from Arequipa, a beautiful region in the Andes, this refreshing salad is easy and cheap to make, and this is why we love having it as often as possible. There are as many versions of solterito as there are cooks in kitchens, and in our case, we love adding quinoa to the recipe for extra texture and a nutritional boost.

Ingredients

1 cup frozen baby fava beans
½ cup red onion, diced
1 cup

Americas
Peru
Arequipa
Starter
Vegan

Method

Cook the fava beans in boiling salted water for 3 minutes. Drain.
Combine the fava beans, onion, tomato, corn, queso fresco, and rocoto in a bowl.
Season with vinegar, olive oil, salt, and pepper.
Add the parsley and black olives.
Serve over lettuce leaves (optional).