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Peruvian Chopped Salad

With its vibrant flavors and combination of fresh vegetables, this delightful Peruvian Chopped Salad is an ideal addition to any summer dining experience.
Prep Time10 minutes
Cook Time0 minutes
Rest Time2 hours
Course: Appetizer
Cuisine: Peruvian
Keyword: bbq dishes, beans, cherry tomatoes, cilantro, cold vegetable salad, corn, dump salads, peruvian, queso fresco, salads, solterito, vegetables
Servings: 8 servings

Equipment

Ingredients

  • 3-4 large ears of corn shucked (12 ounces of frozen corn, steamed and then cooled works great too!)
  • 10 ounces frozen lima beans steamed and cooled
  • 1 red onion diced
  • 1 jalapeno diced small
  • 1 sweet bell pepper diced
  • 1 pint cherry tomatoes halved
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper to taste
  • ⅓ cup black olives sliced
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro to taste

Instructions

  • In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well.
  • In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well.
  • Pour over the vegetables and stir once again.
  • Add the olives, cilantro, and queso fresco. Stir once more. For best results, allow to rest 2 hours or over night. However, it can be served right away as well.