Name: Peruvian Chopped Corn and Bean Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Peruvian
Ingredients: 4 ears of corn (boiled 1 minute, shucked & silks removed); 10 ounces frozen lima beans or edamame (cooked & drained); ½ cup diced radishes; ½ cup diced red onion; 2 jalapeno peppers (ribs and seeds removed, minced); ¼ cup sliced black olives; 1 cup diced tomatoes; 1 cup crumbled feta or queso fresco (2 tablespoons reserved); 2 tablespoons finely chopped fresh mint leaves (1 tablespoon reserved); 2 tablespoons finely chopped fresh cilantro or parsley; 4 tablespoons extra virgin olive oil (cold-pressed if available); 3 tablespoons red wine vinegar; juice of ½ lemon; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper

Jump to Recipe· 4.1 from 13 reviews

If you’re craving something fresh, vibrant, and packed with layers of flavor, look no further than this Peruvian Chopped Corn and Bean Salad Recipe. It’s a dazzling medley of sweet corn, tender lima beans, crunchy radishes, and zesty jalapeños all tossed in a bright, tangy vinaigrette. This salad feels like a celebration in a bowl, effortlessly combining creamy, crisp, spicy, and herbal notes that will excite your taste buds with every forkful. Whether you want a colorful side dish or a light main, this recipe brings an irresistible taste of Peruvian-inspired goodness right to your table.

Ingredients You'll Need

A pair of woman's hands holds a clear glass bowl from the sides over a white marbled surface. Inside the bowl, there are several separate layers arranged in small piles: white crumbly cheese at the top, finely chopped green herbs and chopped green peppers to the right, bright yellow corn below them, black sliced olives at the bottom, finely chopped red onions on the left, and more green herbs in the center. Some scattered olives and a few corn kernels lie on the white marbled surface around the bowl. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Peruvian Chopped Corn and Bean Salad Recipe is wonderfully straightforward. Each component adds its own character—sweet kernels, creamy beans, pungent onions, and fresh herbs all blend to create a stunning balance of texture, color, and flavor.

4 ears of corn: Boiled briefly to keep them crisp and naturally sweet.
10 ounces frozen lima beans or edamame: Cooked and drained for a creamy, protein-rich bite.
½ cup diced radishes: Adds a peppery crunch that elevates the salad’s texture.
½ cup diced red onion: For a sharp, slightly sweet undertone.
1 cup crumbled feta or queso fresco: Brings tanginess and creaminess; reserve 2 tablespoons for garnish.
2 jalapeño peppers: Minced with ribs and seeds removed to manage the heat without overpowering.
¼ cup sliced black olives: For a salty, briny contrast that rounds out the flavors.
2 tablespoons finely chopped fresh mint leaves: Provides a refreshing, aromatic lift; reserve 1 tablespoon for garnish.
2 tablespoons finely chopped fresh cilantro or parsley: Adds herbal brightness.
4 tablespoons extra virgin olive oil: Cold-pressed if possible for a rich, fruity foundation.
3 tablespoons red wine vinegar: Gives the salad its lively acidity.
Juice of ½ lemon: Enhances the vinaigrette’s tang and freshness.
½ teaspoon fine sea salt: Balances all the flavors perfectly.
¼ teaspoon freshly ground black pepper: Adds just a touch of warmth.
1 cup diced tomatoes: Tossed in at the end for juiciness and color.

How to Make Peruvian Chopped Corn and Bean Salad Recipe

Step 1: Prepare the Corn

Start by shucking the corn, making sure to remove all the silky threads. Bring a pot of water to a rolling boil and boil the ears of corn for exactly one minute. This quick cooking keeps the kernels juicy and crisp. Afterward, let them cool to the touch, then slice off the kernels directly into a large mixing bowl. It’s the fresh, sweet backbone of this salad.

Step 2: Cook and Cool the Beans

Next, cook the frozen lima beans or edamame following package directions. Once cooked, drain the beans and rinse them under cold water to stop the cooking process and keep them firm. Set them aside to cool completely—this step ensures they hold their shape and texture when mixed in.

Step 3: Whisk the Vinaigrette

While the corn and beans cool, make the dressing by whisking together the olive oil, red wine vinegar, lemon juice, sea salt, and black pepper in a small bowl. Whisk for about a minute to emulsify the vinaigrette beautifully. This zesty dressing will tie all the salad’s flavors together with a perfect tangy punch.

Step 4: Combine the Vegetables and Herbs

To the cooled corn, add the lima beans, diced radishes, red onions, most of the crumbled feta cheese, minced jalapeños, sliced black olives, most of the chopped mint, and the cilantro or parsley. Mixing all these vibrant ingredients together gently ensures every bite bursts with a combination of freshness, creaminess, spice, and herbaceous notes.

Step 5: Toss With Vinaigrette

Pour the vinaigrette over the salad and toss gently but thoroughly so that all ingredients are evenly coated. This step is crucial as the dressing awakens each component, making the flavors pop.

Step 6: Add Fresh Tomatoes

If you’re serving the salad immediately, stir in the diced tomatoes last. Their juicy sweetness adds a lovely contrast and freshness. If you’re making it ahead of time, wait to add the tomatoes to avoid sogginess.

Step 7: Garnish and Serve

Finally, transfer the salad to a serving platter and top with the reserved crumbled feta and fresh mint leaves. These garnishes not only add color but also elevate the aroma and flavor right before digging in. Now it’s time to enjoy your creation!

How to Serve Peruvian Chopped Corn and Bean Salad Recipe

A close-up of a colorful mixed salad piled high on a white plate over a white marbled surface, showing many small pieces and layers including bright yellow corn kernels, green broad beans, red and yellow tomato chunks, small black olive slices, thin radish slices with red edges, and white crumbled cheese scattered evenly across the top. Fresh green mint leaves are placed on top as garnish. A silver spoon rests on the right side in the salad. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like mint and a sprinkle of feta make wonderful garnishes that visually brighten the salad while layering in bursts of fresh flavor. You might also add thin slices of jalapeño or a sprinkle of smoked paprika for extra flair and heat.

Side Dishes

This salad pairs beautifully with grilled meats or fish, making it an excellent side for summer barbecues or casual dinners. It also complements rice dishes or can be served alongside roasted vegetables for an all-vegetarian meal.

Creative Ways to Present

For a festive touch, serve this salad in individual mason jars or hollowed-out bell peppers. You can also layer it with quinoa or couscous for a hearty bowl, or use it as a colorful filling for tacos and pita pockets, adding crunch and zest to every bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh and prevent it from becoming watery, it’s best to keep the tomatoes separate and add them just before serving again.

Freezing

Because of the fresh vegetables and herbs, freezing this salad is not recommended. The texture of the corn, radishes, and herbs would suffer, resulting in an unappetizing mushy salad when thawed.

Reheating

This salad is best enjoyed chilled or at room temperature. Reheating is unnecessary and will diminish the crispness and fresh flavors that make this dish so special.

FAQs

Can I use canned corn instead of fresh?

While fresh corn is preferred for the best sweetness and texture in this Peruvian Chopped Corn and Bean Salad Recipe, you can substitute canned corn if necessary. Just drain it well and consider rinsing to reduce excess salt or syrup.

What can I substitute for lima beans if I can’t find them?

Edamame is a fantastic alternative as it offers a similar texture and subtle sweetness. You can also try butter beans or cooked chickpeas for a slightly different flavor but comparable creaminess.

Is this salad suitable for vegans?

This recipe includes feta or queso fresco, which are dairy cheeses. To make it vegan, simply omit the cheese or substitute with a plant-based cheese alternative or toasted nuts for some texture and richness.

How spicy is the salad with jalapeños?

The jalapeños add a gentle heat that wakes up the palate without overpowering the other flavors. You can adjust the amount or remove the seeds and ribs to lower the spiciness if you prefer a milder dish.

Can I prepare the vinaigrette in advance?

Absolutely! The vinaigrette can be whisked together and stored in the fridge for up to 3 days. Just give it a good shake or stir before tossing it with the salad to remix the ingredients.

Final Thoughts

This Peruvian Chopped Corn and Bean Salad Recipe is one of those dishes you’ll find yourself coming back to again and again. It’s fresh, easy to prepare, and endlessly satisfying. Whether it’s a weeknight dinner or a special gathering, this vibrant salad brings a joyous splash of color and flavor to your plate. Give it a try and watch how it quickly becomes your new favorite go-to side or light meal!

Peruvian Chopped Corn and Bean Salad Recipe

Ingredients You'll Need