Fresh Peruvian Solterito Lima Bean Salad
A light and refreshing Peruvian salad combining tender lima beans, fresh corn, tangy lime dressing, and creamy queso fresco for a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus 45-60 minutes if cooking dried beans)
- Total Time: 25 minutes (plus soaking and cooking time for dried beans)
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Peruvian
Ingredients
Scale
- 2 cups cooked fresh lima beans (or 1 cup dried)
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup crumbled queso fresco
- 1 small red onion, thinly sliced
- 2 medium tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 2 limes (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 small aji amarillo or fresh chili, finely chopped
Instructions
- If using dried lima beans, rinse 1 cup and soak overnight in plenty of water. Drain and cook in fresh water for 45-60 minutes until tender but not mushy. If using fresh or frozen, blanch in boiling water for 5-7 minutes, then drain well.
- Remove kernels from fresh corn and blanch in boiling water for 2-3 minutes. Drain and let cool. If using frozen corn, thaw and drain well.
- Thinly slice the red onion, dice the tomatoes, and chop the cilantro and parsley. Finely chop chili if using.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Adjust acidity to taste.
- In a large mixing bowl, combine lima beans, corn, red onion, tomatoes, and herbs. Pour dressing over and toss gently to coat evenly.
- Crumble queso fresco over the salad and fold in carefully to keep some larger chunks intact.
- Taste and adjust seasoning with more salt, pepper, or lime juice if needed. Optionally add a pinch of sugar to balance acidity.
- Serve immediately or chill in the refrigerator for 15-20 minutes to let flavors meld.
Notes
Do not overcook lima beans to avoid mushy texture. Add queso fresco last and fold gently to preserve crumbly texture. Salad can be served immediately or chilled for better flavor melding. For dairy-free version, omit cheese and add toasted nuts like pepitas. Use fresh herbs for brightness. Adjust lime juice and olive oil ratio to balance acidity.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 6
- Protein: 10
Keywords: Peruvian salad, solterito, lima bean salad, fresh salad, queso fresco, lime dressing, healthy salad, vegetarian, gluten-free