Lunch · 20 min · peruvian

Solterito Arequipeño

Weeknight-friendly Peruvian cooking: Solterito Arequipeño comes together in 20 minutes with cooked fava beans, choclo corn, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cooked fava beans
• 2 ears Choclo corn
• 2 Tomatoes
• 1/2 Red onion
• 6 oz Queso fresco
• 12 Black olives
• 3 Limes
• 3 tbsp Olive oil
• 1 Ají amarillo
• 1/4 cup Cilantro

Steps

1. Cut the choclo kernels off the cob and dice the tomatoes. Double-pod the fava beans if they are large — the bright green inner bean is worth the effort.
2. Whisk the lime juice, olive oil, minced ají amarillo, and salt into a dressing. It should be sharp enough to wake up the mild beans.
3. Toss the favas, choclo, tomatoes, and thin-sliced red onion with the dressing; rest 10 minutes so the flavors mingle.
4. Fold in the cubed queso fresco and halved olives gently so the cheese keeps its shape.
5. Top with cilantro and serve chilled or at room temperature. A highland salad with real backbone.

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