Description
This vibrant Peruvian Chopped Salad combines fresh, crisp vegetables with creamy feta, zesty jalapeños, and a tangy vinaigrette, making it a refreshing and colorful dish perfect for any meal or gathering. Quick to prepare and packed with diverse textures and flavors, this salad showcases traditional Peruvian ingredients with a modern twist.
Ingredients
Vegetables and Legumes
- 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
Cheese
- 1 cup crumbled feta or queso fresco (2 tablespoons reserved)
Herbs
- 2 tablespoons finely chopped fresh mint leaves (1 tablespoon reserved)
- 2 tablespoons finely chopped fresh cilantro or parsley
Dressing
- 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
Instructions
- Prepare the Corn: Shuck the corn and remove the silks. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute. Transfer to a plate until cool to the touch. Once cooled, cut the kernels off the cob and place them in a large mixing bowl.
- Cook the Lima Beans: Cook the lima beans according to package directions. Once cooked, drain them in a mesh strainer and rinse under cold water. Set aside to cool.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, sea salt, and black pepper briskly for 1 minute until well combined.
- Combine Main Ingredients: Add the cooled lima beans, diced radishes, diced red onion, most of the crumbled feta cheese, minced jalapeño peppers, sliced black olives, most of the chopped fresh mint, and chopped cilantro to the bowl with the corn. Mix well to combine all ingredients evenly.
- Toss Salad with Vinaigrette: Pour the prepared vinaigrette over the corn and vegetable mixture. Toss gently to ensure all components are well coated with the dressing.
- Add Tomatoes: If serving immediately, add the diced tomatoes and toss gently again to incorporate.
- Garnish and Serve: Transfer the mixed salad to a serving platter. Garnish with the reserved crumbled feta cheese and reserved fresh mint leaves. Serve immediately and enjoy!
Notes
- Boiling the corn briefly retains its crunch and fresh flavor.
- Rinsing cooked lima beans under cold water stops further cooking and cools them quickly for the salad.
- The vinaigrette can be prepared ahead of time and stored in the refrigerator.
- Adjust the amount of jalapeños according to your spice preference.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Peruvian
