Solterito

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

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

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).