This delicious Peruvian recipe is a twist on your classic chopped salad recipe. Made with lima beans, corn and a host of other fresh veggies and herbs, this is a perfect summer salad recipe. Dressed in a simple vinaigrette this simple salad is a great way to brighten up any summer party!
I wanted to make the most of all of the delicious summer produce, and this salad is like summer on a plate! Packed full of fresh flavors, this is a real delight to eat!
How to make this Peruvian Chopped Salad Recipe
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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 the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.
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Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
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While the beans and corn cool, whisk together, in a small bowl, the olive oil, vinegar, salt and pepper. Whisk the vinaigrette briskly for 1 minute.
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Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeno peppers, black olives, most of the mint and cilantro to the corn and mix well.
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Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
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If serving immediately, add the tomatoes and toss gently to mix. (If not serving immediately, place the salad in an airtight container, up to 24
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hours, and refrigerate until ready to serve. Add the tomatoes right before serving.
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To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves.
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Enjoy!
What makes this Peruvian?
Rather than serving up a basic salad at your next bbq, why not give this Peruvian chopped salad recipe a go? The ingredients that make this salad so tasty and unforgettable are:
- lima beans
- corn
- queso freso
- fresh cilantro
- jalapeños
Along with other fresh flavored ingredients like radishes, red onions and mint, this chopped salad recipe is truly memorable.
Healthy Chopped Salad Recipe
This recipe makes enough for eight generous servings, and each serving is around 200 calories. There are so many healthy veggies in this dish so it is full of lots of different vitamins and minerals. The lima beans are a great source of protein and they are a nutrient dense food.
What can I serve with this Peruvian Chopped Salad Recipe?
This summer salad is so bright and colorful, and I love serving it on one big plate with some serving spoons and let everyone dig in! Perfect to serve alongside some grilled meats at a cookout! It’s also a great topping for tacos, or serve as part of a weeknight meal with a baked potato or chicken or fish dish.
Here are some ideas for what to serve with this easy Peruvian Salad:
- Peruvian Chicken with Green Sauce
- Grilled Pork Chops
- Stovetop Burgers
- Crab Cakes
- Grilled Flank Steak
- Yogurt Marinated Chicken Thighs
- Easy Restaurant Steak
- Parmesan Crusted Tilapia
- Garlic Butter Salmon
Top tips to make this Peruvian Chopped Salad Recipe
- This salad will keep in the fridge for about 24 hours, so it’s great to make ahead, or make a big batch and enjoy the leftovers!
- Fresh corn is best for this recipe, but if you are in a squeeze, you could use canned or thawed frozen kernels.
- Use the freshest ingredients you can – it makes all the difference.
- Add another jalapeno if you like it spicy!
Be sure to check out these other tasty summer recipes!
Strawberry Salad with Poppy Seed Dressing
Creamy Cucumber Salad Recipe (Cucumber Apple Salad)
Zesty Panzanella Salad with Meyer Lemon Vinaigrette
Peruvian Chopped Salad Recipe
Ingredients
- 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
- 1 cup crumbled feta or queso fresco 2 tablespoons reserved
- 2 jalapeno peppers ribs and seeds removed, minced
- ¼ cup sliced black olives
- 2 tablespoons finely chopped fresh mint leaves 1 tablespoon reserved
- 2 tablespoon finely chopped fresh cilantro or parsley
- 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
- 1 cup diced tomatoes
Instructions
- 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 the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.
- Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
- While the beans and corn cool, whisk together, in a small bowl, the olive oil, vinegar, salt and pepper. Whisk the vinaigrette briskly for 1 minute.
- Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeno peppers, black olives, most of the mint and cilantro to the corn and mix well.
- Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
- If serving immediately, add the tomatoes and toss gently to mix. (If not serving immediately, place the salad in an airtight container, up to 24
- hours, and refrigerate until ready to serve. Add the tomatoes right before serving.
- To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves.
- Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Really tasty salad! Grilled the corn because we love that flavor. Used black beans as we like them better than kidney. Delicious!
We’re so happy to hear you loved this recipe, Marie!
Très bonne salade, très frais surtout avec nos beaux légumes du jardin
Haven’t tried this yet, but wondering if I wanted to make this somewhat more of a leafy green salad, what type of lettuce would you recommend? Or wouldn’t you?
If you wanted to add some leafy greens, something crunchy like iceberg or hearts of romaine works best!
I have weekly dinner with friends, and we cook meals inspired by different countries. So this week was Peru. I made chicken with a spicy green sauce, Tallarines (spaghetti with a spinach pesto sauce), and this salad. For me, the salad was perfect to pair with a hot spicy main dish, because it was fresh and cool. I used queso fresco, which, I was surprised to find at my neighborhood Food Lion. The olives I bought turned out to be bad, so I didn’t put those in. It’s a bit of a strange mixture, but together it worked!
I am not a fan of lima beans. Is there something I could substitute for them?
Fava beans or red or white kidney beans work well!