Preparation info
  • Serves


    • Difficulty


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.


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


  1. Cook the fava beans in boiling salted water for 3 minutes. Drain.
  2. Combine the fava beans, onion, tomato, corn, queso fresco, and rocoto in a bowl.
  3. Season with vinegar, olive oil, salt, and pepper.
  4. Add the parsley and black olives.
  5. Serve over lettuce leaves (optional).
  6. </