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    Home Β» Recipes Β» Salads

    Peruvian-Inspired Solterito Salad

    Published: Feb 28, 2017 Β· Last Modified: Mar 30, 2021 by Beyond Mere Sustenance with 6 CommentsΒ· This post may contain affiliate links Β· This blog generates income via ads Β·

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    This versatile Peruvian-Inspired Solterito Salad takes its cues from Solterito, a beautiful chilled salad from Arequipa, Peru. Giant corn (choclo), fava or lima beans, salty queso fresco, hot rocoto chiles, roasted sweet potato, black olives, red onion, and fresh tomatoes get tossed with a simple lime and cilantro dressing... Delicioso!

    Peruvian solterito salad in a white ceramic bowl with salad bowls and flatware in the background.
    Jump to:
    • πŸ‘©πŸ»β€πŸ³ Tamara Talks - Peru and Inspiration
    • πŸ₯— About Solterito
    • πŸ“‹ Ingredients You'll Need
    • πŸ’­ Tips
    • ❓ FAQ
    • πŸ“– Recipe
    • πŸ’¬ Comments

    Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in a small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

    ~~ Daniel Boulud

    👩🏻‍🍳 Tamara Talks - Peru and Inspiration

    Ah, the food of Peru! My love of Peruvian food came in middle age, when my brother married a lovely Peruvian woman who just happens to be an amazing cook. Prior to Josselin's joining our family, I knew nothing of the cuisine.

    Fast forward about 15 years, and our move to south Texas, and we began hanging out with an art history professor who studies Peru, and his Peruvian wife. It has only been in the last couple of years that I began to "play" with Peruvian flavors.

    My experience with the food and flavors of Peru is about to become real, as we look forward to the entire month of June in Cusco, Pisaq, Ollantaytambo, Machu Picchu... The climax of this trip will be the 5 day/4 night Ausangate trek, with several passes above 15,000 feet elevation. I know that we will have 1 or 2 opportunities to try cuy (guinea pig), along with other classic Peruvian dishes. Exciting, yes?

    I'd best get back on topic.  😃 What is solterito?

    🥗 About Solterito

    The word "soltero" means "single," and "solterito" loosely translates to "little single man." Some say that this traditional Peruvian salad recipe from the Arequipa region is named for singles that are dieting in order to attract a partner. Lol.

    Seriously, though, this dish is full of nutrients and loaded with fiber, and relatively light compared to many Peruvian dishes. It is a chilled salad, and there are as many "recipes" as there are cooks that make it. Today I bring you my version (one that has the approval of our friends) that is based on Peruvian flavors and made with ingredients that are pretty widely available outside Peru.

    When pursuing an idea for a Peruvian-inspired dish, I frequently look to Peru Delights. I knew I wanted a salad with giant corn that included fresh veggies. I came across this recipe for Solterito. I made it my own, but I will always credit my inspiration.

    I could not find fresh fava beans, but opted to include dried. They cook in about the same time as the giant corn, and my pressure cooker sped up that process. Sweet potatoes are an important ingredient in Peruvian cooking, and I have included roasted sweet potatoes in my version. I also opted to dress my Peruvian salad with lime juice and cilantro. This is a versatile recipe, so feel free to change it up to suit your tastes and availability of ingredients.

    A close up of solterito in a white ceramic bowl with a wood spoon and print napkin.

    📋 Ingredients You'll Need

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Solterito Salad

    • corn - Choclo (aka Peruvian corn or Cuzco corn) is a very large kernel field corn from the Andes. It is not a sweet corn. In Peru, choclo is served as an accompaniment with dishes like ceviche. I use Goya Giant White Corn  in this salad. If you can't find it, you can substitute hominy (prefereably dried and reconstituted), but keep in mind the flavor and texture will be good but different. You can substitute posole (hominy), sweet corn, or omit it entirely.
    • beans - Fresh fava beans are extremely popular and widely available in Peru. They're amazing. Unfortunately, they're not widely available in the US. When I originally published this recipe, I used dried fava beans. They were just "okay." I far prefer frozen baby lima beans. I plan to re-shoot the photos eventually, and recommend the baby lima beans.
    • sweet potato
    • olive oil
    • tomatoes - I like tiny tomatoes cut in half lengthwise. The choice is yours.
    • onion - Peruvians LOVE red onions, and I usually use red onion. A sweet onion is fine too. I usually take the time to soak my thin-sliced onions in a bowl of salted ice water as in my salsa criolla.
    • peppers - Rocoto peppers are typical, and if I have them, I use them. NOTE: Rocoto peppers are hot! Fresno chiles are my preferred substitute. If you want to avoid the heat, substitute roasted red bell pepper. Alternatively, you can use jalapeños.
    • black olives - I love black Peruvian olives while in Peru, but I have not been impressed with the brands I've found in the US. I use pitted kalamata olives.
    • cheese - Queso fresco is my first choice for this Peruvian salad. I love the fresh cheese in Peru, and this comes closest IMHO. Feta would be a good substitute.
    • sea salt and fresh ground pepper
    • cilantro

    Cilantro Lime Dressing

    • limes
    • vinegar - I prefer a smooth, mild vinegar like sherry vinegar, champagne vinegar, or white wine vinegar. Red wine vinegar is fine as well.
    • olive oil
    • cilantro leaves
    • sea salt and fresh ground pepper

    💭 Tips

    I get excellent results cooking the giant corn with the dried fava beans in my pressure cooker on the "beans/legumes" medium setting and doing a natural release. That process does not require soaking, and is done in about an hour. If you cook on the stove, follow the package instructions. The corn and beans must be cooked prior to making the salad. While the corn and beans cook, I prep and roast the sweet potato.

    The rocoto peppers are hot, and not always easy to find. You can substitute Spanish piquillo peppers, or roasted red bell peppers. I specify queso fresco (a semi soft fresh cheese) cubed. Any mild, fresh white cheese (i.e. mozzarella) will work.

    We have turned this tasty salad into a main dish by adding Gulf shrimp marinated in aji amarillo chile paste and lime juice, skewered, and grilled. Pair with a citrusy IPA or crisp sauvignon blanc... Fabuloso!

    ❓ FAQ

    Is this solterito salad good left over?

    We think so! I store it in the refrigerator for 2-3 days.

    What can I substitute for fava beans?

    As I mentioned above, we didn't love the dried fava beans. I do, however love lima beans. Have you seen my Peruvian lima bean salad? Substitute cooked lima beans for the dried fava beans. You could also substitute a different cooked bean.

    Giant Corn Peruvian Salad with wood salad tongs and print napkin.

    Make this salad? I cannot promise you a date, but I'm pretty confident you'll enjoy it! Looking for more Peruvian-inspired dishes? Try my Peruvian Chicken and Rice (Arroz con Pollo), or Peruvian Chicken and Cilantro Soup...

    Signature in red and green with chiles and limes. Healthyish Latin cuisine.

    πŸ“– Recipe

    Giant Corn Peruvian Salad Solterito

    Peruvian-Inspired Solterito Salad

    Tamara Andersen
    This Salad takes its cues from Solterito, a beautiful chilled salad from Arequipa, Peru. Giant corn (choclo), fava or lima beans, salty queso fresco, hot rocoto chiles, roasted sweet potato, black olives, red onion, and fresh tomatoes get tossed with a simple lime and cilantro dressing... Delicioso!
    4.67 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Salads
    Cuisine Peruvian
    Servings 8 servings
    Calories 269 kcal

    Ingredients
      

    Dressing

    • 2 limes juice and zest
    • 2 tablespoons vinegar white wine, champagne, sherry
    • ¼ cup olive oil
    • ½ cup cilantro leaves chopped
    • ½ teaspoon sea salt to taste
    • fresh ground pepper

    Peruvian Salad

    • 1 cup giant corn/choclo cooked (see notes)
    • 1 cup fava beans cooked (see notes)
    • 1 medium sweet potato peeled and cubed
    • a drizzle of olive oil
    • 1 cup tiny tomatoes halved lengthwise
    • ½ cup red or sweet onion chopped
    • 1-3 rocoto peppers minced (see notes)
    • ¼ cup black olives sliced
    • 1 cup queso fresco or mozzarella
    • sea salt/fresh ground pepper to taste
    • cilantro chopped (to garnish)

    Instructions

    • Prepare giant corn and fava beans. I use my pressure cooker beans/legumes setting on "medium" (30 minutes), and allow it to de-pressurize naturally. This process takes about 60 minutes total.
    • Preheat oven to 425 degrees (400 convection roast). Toss the cubed sweet potato with a drizzle of olive oil. Season with salt and pepper. Roast until tender and browned on the edges - about 25 minutes.
    • Whisk the salad dressing ingredients together, and set aside.
    • When the corn, beans, and sweet potato are cooked and cooled, add to an appropriately sized salad bowl.
    • Add the tomatoes, onion, peppers, olives, and cheese. Toss with the dressing.
    • Check for seasoning. Garnish with chopped cilantro. Enjoy!

    Notes

    I don't have any trouble finding giant corn locally. If you can't find them, hominy is a decent substitute. Start with dried or frozen. The canned product will be too soft.
    Lima beans (fresh or dried) would be a great substitute for the fava beans. Just make sure to start with tender (not soft) cooked beans.
    Rocoto peppers are hot! They are so flavorful, but proceed cautiously. Start by dicing one - or even half of one. You can add more if desired.
    As I mentioned, we have taken this dish as a side dish to a party, but we have also enjoyed it as a main dish with the addition of grilled shrimp. Grilled chicken would be a great option as well.
    Macronutrients (approximation from MyFitnessPal): 269 calories; 11 g protein; 15 g carbohydrates; 19 g fat.

    Nutrition

    Serving: 8Servings | Calories: 269kcal | Carbohydrates: 15g | Protein: 11g | Fat: 19g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com
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    Comments

    1. Elizabeth says

      June 25, 2017 at 5:48 pm

      Found it! I am for sure going to try your version, which is radically different than mine. I was able to get dried fava/broad beans, but have not yet found the dried chocla corn. Rubens maybe? Any suggesions for local sources? Love the inclusion of sweet potatoes. This sounds really good. Thanks for letting me know you'd posted this recipe.

      Reply
      • Tamara says

        June 29, 2017 at 6:12 pm

        Hi Elizabeth! Thanks for stopping by πŸ™‚ Yes, I get most of my Peruvian pantry items from Rubens. I believe the dried giant corn is marked "mote pelado." (If my memory serves me correctly). I've used it in a couple of my recipes, and I lave the texture and earthy flavor. It's quite different from Mexican posole/hominy...

        Reply
    2. Cindy says

      March 03, 2017 at 8:15 pm

      OMG, I am so jealous - an entire month? How absolutely lovely. We went about 2 years ago now and loved Cuzco, Sacred Valley, Machu Pichu, and Lima. The food in Lima was arguably some of the best. Email me if you want a few tips on some restaurants. Anyhow, I am in love with your food selections. Interesting and worldly. Well done.

      Reply
      • Tamara says

        March 04, 2017 at 11:55 am

        Thanks Cindy! I am a fan of interesting and worldly πŸ™‚ I think my unusual recipes have been a bit of a handicap, but I have to cook and write what I love! I would love some recommendation on restaurants. We will only have 1 or 2 nights in Lima, with the rest of the time spent in smaller cities. My husband is teaching a 3 week course on alpine ecosystems of the Andes. I will try to remember to email!

        Reply
    3. Sonal says

      February 28, 2017 at 4:37 pm

      This sounds delicious with so much goodness and flavors happening! Bookmarking this!

      Reply
      • Tamara says

        March 01, 2017 at 9:03 am

        Thank you Sonal! The flavors are pretty bold, and you have to watch it with the rocoto peppers πŸ™‚

        Reply

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