Peruvian Chopped Salad Recipe

4.70 from 49 votes

My delicious Peruvian recipe is a twist on the classic chopped salad. Made with lima beans, corn and a mix of vibrant fresh veggies and herbs, this is a perfect summer salad!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Peruvian

Servings: people

Author: Becky Hardin

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.
4 ears of corn*
Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
10 ounces frozen lima beans or edamame**
While the beans and corn cool down, prepare the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Whisk them briskly for 1 minute.
4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, juice of ½ lemon
Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeño peppers, black olives, most of the mint, and cilantro to the corn and mix well.
½ cup diced radishes, ½ cup diced red onion, 1 cup crumbled feta or queso fresco, 2 jalapeno peppers, ¼ cup sliced black olives, 2 tablespoons finely chopped fresh mint leaves, 2 tablespoon finely chopped fresh cilantro or parsley
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.
1 cup diced tomatoes
To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves. Enjoy!

Video

Notes

*You can also grill the corn for extra flavors. Canned or thawed frozen kernels will also work.

**Black or kidney beans will also work.

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