Solterito Recipe
Solterito is a beautiful chilled salad originating in Arequipa, Peru. Giant corn (choclo), fava or lima beans, 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!
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Ingredients
Dressing
- 2 limes - juice and zest
- 2 tablespoons vinegar - white wine, champagne, sherry
- ⅓ 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 cooked fava or lima 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
- 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.
Frozen Lima beans are a great substitute for the fava beans. Just make sure to start with tender (not soft) cooked beans. Frozen lima beans are often par-cooked, and this is important.
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: 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