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A black stoneware bowl on a wood cutting board with healthy Peruvian sarsa salad and sliced avocado.

Healthy Peruvian Sarsa Salad

Tamara Andersen
A tradition Peruvian sarsa salad with radishes, Lima beans, queso fresco, red pepper, red onion, cilantro mint, lime and olive oil dressing!
5 from 2 votes
Prep Time 20 mins
Cook Time 7 mins
Total Time 27 mins
Course Side Dishes
Cuisine Peruvian
Servings 4 servings
Calories 132 kcal


  • 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.


  • 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!


Macronutrients are an approximation only from MyFitnessPal.com


Calories: 132kcalCarbohydrates: 10gProtein: 4gFat: 9g
Keyword gluten free, Lima bean salads, Peruvian salad recipes, Peruvian sarsa salad, quick salads, radish salads, side salads
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