World Flavors Cookbook

Solterito Arequipeño

A fresh and colorful chopped salad from Arequipa made with broad beans, corn, cheese, and olives.

Cuisine: Peru

Ingredients

• 2 cups broad beans (habas), peeled and boiled
• 1 cup cooked corn kernels
• 200g queso fresco, cubed
• 1 tomato, diced
• 1/2 red onion, diced
• Black olives, sliced
• 1 rocoto pepper, finely diced (optional)
• Dressing: oil, vinegar, salt, pepper, and parsley

Instructions

1. In a large bowl, combine the beans, corn, cheese, tomato, onion, and olives.
2. Add the rocoto if you want some heat.
3. Whisk the dressing ingredients and pour over the salad.
4. Toss gently and let sit for 10 minutes before serving. Best served cold.