Solterito de Queso
The Quirky Foodster Team
Ingredients
- Cooked fava beans, peeled — 300 g (10.5 oz)
- Cooked corn kernels — 150 g (5 oz)
- Tomatoes, diced — 2
- Red onion, finely chopped — 1/2
- Queso fresco, cubed — 150 g (5 oz)
- Olive oil — 3 tbsp
- Lime juice — 2 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Combine the fava beans, corn, tomato, onion and cheese in a bowl.
- Whisk together the olive oil, lime juice, salt and pepper.
- Pour the dressing over the salad and toss gently.
- Garnish with chopped parsley before serving.
Introduction: A colourful salad of fava beans, corn, tomato and fresh cheese, a refreshing Peruvian side especially associated with Arequipa.
Cultural Background: Solterito reflects the produce-forward cooking of southern Peru, its combination of fresh vegetables and mild cheese offering a bright, satisfying salad served alongside richer main dishes.
Tips: Toss gently to avoid breaking up the cheese cubes too much. Let the salad rest for a few minutes before serving so the flavours meld.
Variations: Add a few olives for extra briny flavour. Include diced avocado for extra creaminess.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is queso fresco?
A: A fresh, mild white cheese common across Latin America, used here for its soft texture and gentle flavour.
Q: What region is solterito from?
A: It's especially associated with Arequipa in southern Peru.
- Cooked fava beans, peeled — 300 g (10.5 oz)
- Cooked corn kernels — 150 g (5 oz)
- Tomatoes, diced — 2
- Red onion, finely chopped — 1/2
- Queso fresco, cubed — 150 g (5 oz)
- Olive oil — 3 tbsp
- Lime juice — 2 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
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