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!
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!
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.