Healthy Peruvian Sarsa Salad
A tradition Peruvian sarsa salad with radishes, Lima beans, queso fresco, red pepper, red onion, cilantro mint, lime and olive oil dressing!
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Ingredients
- ½ cup very thinly sliced red onion
- 1 cup Lima beans
- 1 bunch of radishes very thinly sliced
- 2 ounces queso fresco - small cubes
- 2 tablespoons +/- red chile - minced (see post)
- 2 tablespoons cilantro and mint - or just cilantro chopped
- 2 limes juiced + zest from 1 - about 2-3 tablespoons
- 2 tablespoons olive oil
- ½ teaspoon sea salt and fresh ground pepper.
Instructions
- Prep the onions - Add thin-sliced onions to a bowl of ice and water with a palmful of salt. Allow them to soak 15-30 minutes. Rinse and drain.
- Prep the Lima beans - Cook the Lima beans until barely tender. Most frozen Limas are par-cooked. Read the package instructions. Mine cook 5-7 minutes.
- Prep the remaining salad ingredients - If not serving immediately, wait on the avocado.
- Mix up the lime dressing - Combine the lime zest and juice, olive oil, salt and pepper in a small jar. Shake well just before pouring on the salad.
- Assemble the sarsa salad - Toss the Limas, onion, red chile or pepper, queso fresco, radishes, cilantro and/or mint, and salt/pepper with the dressing in a large bowl. Taste for seasoning and adjust if necessary. Serve with sliced avocado as desired. Enjoy!
Notes
Macronutrients are an approximation only from MyFitnessPal.com
Nutrition
Calories: 132kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g
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