Solterito Arequipeño
A vibrant and refreshing bean salad from Arequipa, Peru, featuring tender fava beans, sweet corn, salty queso fresco, briny olives, and a kick from rocoto pepper and red onion. It's a perfect balance of textures and flavors, ideal for a light meal or a side dish.
🧂 Ingredients
- 2 cups Fava beans
- 1 cup Fresh corn kernels
- 150 g Queso fresco
- 1 Rocoto pepper
- 1 small Red onion
- 1/2 cup Black olives
- 3 tablespoons Olive oil
- 2 tablespoons White wine vinegar
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 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
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
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
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
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
💡 Pro Tips
- ✓For a smoother flavor, you can soak the thinly sliced red onion in cold water for 10 minutes before adding it to the salad to mellow its sharpness.
- ✓The heat level of rocoto peppers can vary significantly. Start with a small amount and add more to your preference.
- ✓This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced tomatoes for extra freshness and color.
- For a milder version, substitute a milder chili pepper like jalapeño or omit the chili altogether.
- Include other vegetables like diced bell peppers (red or yellow) or cooked peas.