👨‍🍳 作り方

1. 1

   Prepare the fava beans: If using fresh fava beans, blanch them in boiling water for 1-2 minutes, then shock in ice water. This makes them easier to shell. Once shelled, if the inner skin is tough, you can blanch them again in boiling water for about 5-7 minutes, or until tender-crisp. Drain well. If using frozen shelled fava beans, cook them according to package directions until tender, usually about 5-10 minutes. Drain and rinse with cold water to stop the cooking process and maintain their bright green color.

   ⏱️ 15 minutes
2. 2

   Prepare the vegetables and cheese: Ensure your corn kernels are cooked and cooled. Cut the queso fresco into small, uniform cubes. Finely mince the rocoto pepper, removing seeds and membranes if you prefer less heat. Remember to wear gloves when handling rocoto. Thinly slice or finely dice the red onion. Halve or slice the pitted black olives.

   ⏱️ 10 minutes
3. 3

   Assemble the salad: In a large mixing bowl, combine the prepared fava beans, cooked corn kernels, cubed queso fresco, minced rocoto pepper, sliced red onion, and olives.

   ⏱️ 5 minutes
4. 4

   Make the dressing and toss: In a small bowl, whisk together the olive oil and white wine vinegar. Season with salt and freshly ground black pepper to taste. Pour the dressing over the salad ingredients. Gently toss everything together until well combined, ensuring all ingredients are lightly coated with the dressing. Taste and adjust seasoning if necessary.

   ⏱️ 5 minutes
5. 5

   Serve: Allow the solterito to sit for at least 5-10 minutes at room temperature or chilled for the flavors to meld. Serve as a refreshing appetizer, side dish, or light lunch.

   ⏱️ 5 minutes