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Giant Corn Peruvian Salad Solterito

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, Peruvian ají peppers, roasted sweet potato, black olives, red onion, and fresh tomatoes get tossed with a simple lime and cilantro dressing... Delicioso!
4.80 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Salad/Side Dish/Lunch, Salads
Cuisine Peruvian
Servings 8 servings
Calories 269 kcal

Ingredients
  

Dressing

  • 2 limes juice and zest
  • 2 tablespoons vinegar white wine, champagne, sherry
  • 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 below)
  • 1 cup fresh cooked fava beans cooked (see notes below)
  • 10 ounces sweet and/or regular potatoes peeled and cubed
  • a drizzle of olive oil
  • 12 tiny tomatoes halved lengthwise
  • ½ cup red or sweet onion chopped
  • 1 rocoto peppers minced (see notes below)
  • 12 pitted black olives sliced lengthwise
  • 1 cup queso fresco or mozzarella
  • sea salt/fresh ground pepper to taste
  • cilantro chopped (to garnish)

Instructions
 

  • Prepare giant corn by package instructions. It should be tender but firm with a bit of "bite" to it. See Tips above for more information!
  • Preheat oven to 425 degrees. Toss the cubed potato and sweet potato with a drizzle of olive oil. Season with salt and pepper. Roast until tender and browned on the edges - about 25 minutes.
  • Add dressing ingredients to a blender, and pulse until smooth.
  • When the corn, beans, and potatoes 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.
If you can get pitted Peruvian black olives, by all means use them! Kalamatas make a great substitute.
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.

Nutrition

Serving: 8ServingsCalories: 269kcalCarbohydrates: 15gProtein: 11gFat: 19g
Keyword Peruvian giant corn salad, Peruvian solterito salad, Solterito, traditional Peruvian salad recipe
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