If you love vibrant, fresh salads that burst with unique flavors and textures, you are absolutely going to adore this Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe. It’s a delightful combination of sweet corn, tender lima beans, peppery jalapeños, and creamy feta cheese, all brought to life by a zesty vinaigrette and fragrant fresh herbs. This salad is not only a feast for your taste buds but also a colorful celebration of wholesome ingredients that come together in a wonderfully satisfying way.
Ingredients You’ll Need
This Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe shines because of its simple, fresh ingredients. Each element plays an essential role in creating layers of flavor, diverse textures, and eye-catching color that make this salad stand out at any meal.
- Corn (4 ears): Fresh corn adds natural sweetness and a delightful crunch—boiled briefly to keep kernels tender but crisp.
- Frozen lima beans or edamame (10 ounces): These legumes bring a creamy, buttery texture and a boost of protein.
- Radishes (½ cup diced): They provide a peppery bite and vibrant pink color for contrast.
- Red onion (½ cup diced): Adds gentle pungency and subtle crunch.
- Feta or queso fresco (1 cup crumbled): Creamy, tangy cheese that balances the salad’s brightness perfectly.
- Jalapeño peppers (2, minced): A bit of heat that awakens all the flavors without overpowering.
- Black olives (¼ cup sliced): Salty richness that adds depth and complexity.
- Fresh mint leaves (2 tablespoons, finely chopped): Infuses refreshing herbal notes; reserve some for garnish.
- Fresh cilantro or parsley (2 tablespoons, finely chopped): Brings green freshness and a hint of earthiness.
- Extra virgin olive oil (4 tablespoons): A smooth, fruity base for the vinaigrette.
- Red wine vinegar (3 tablespoons): Injects a sharp tang that brightens the entire dish.
- Lemon juice (from ½ lemon): Adds zesty citrus lift for balance.
- Fine sea salt (½ teaspoon): Enhances all the flavors.
- Freshly ground black pepper (¼ teaspoon): Provides mild warmth and spice.
- Tomatoes (1 cup diced): Juicy, sweet tomatoes added at the last moment for freshness and color pop.
How to Make Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe
Step 1: Prepare the Fresh Corn
Start by shucking the fresh corn, carefully removing the silky threads to keep kernels clean. Bring a pot of water to a rolling boil and blanch the ears of corn for just one minute—this short cooking time keeps the kernels bright, juicy, and slightly crisp. Let the corn cool, then slice the kernels off the cob into a large mixing bowl, setting the stage for the salad’s sweet crunch.
Step 2: Cook and Chill the Lima Beans
Next, cook the lima beans or edamame according to package instructions until tender. Rinse under cold water to stop the cooking process and cool them down, preserving that creamy texture which complements the corn beautifully in the salad.
Step 3: Whisk Together the Vinaigrette
While your corn and lima beans cool, mix up the dressing. Combine the extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and fresh black pepper in a small bowl. Whisk briskly for about one minute, creating a bright and balanced vinaigrette that ties together the salad’s flavors perfectly.
Step 4: Combine the Vegetables and Herbs
Add the cooled lima beans, diced radishes, red onion, most of the crumbled feta, minced jalapeños, sliced black olives, and chopped cilantro or parsley, and most of the chopped mint to the bowl of corn. Mix gently but thoroughly, ensuring every bit is nicely incorporated for a harmonious blend of textures and tastes.
Step 5: Toss with the Dressing
Pour the vinaigrette over the combined vegetables and beans, tossing gently to coat everything with that luscious dressing. This step is crucial because it allows the acidity and richness of the vinaigrette to infuse the ingredients, elevating the salad to a juicy, flavorful experience.
Step 6: Add Tomatoes for Freshness
If you’re serving the salad right away, fold in the diced tomatoes last. Their juicy sweetness adds freshness and vibrant color just before serving, helping keep the tomatoes firm and fresh.
Step 7: Garnish and Enjoy
Serve your salad on a pretty platter, sprinkled with the reserved crumbled feta and fresh mint leaves as a final flourish. These garnishes add an inviting, homemade touch that makes the dish simply irresistible.
How to Serve Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe
Garnishes
Fresh mint and crumbled feta are absolutely perfect for garnishing this salad. The mint leaves add a cool herbal aroma and a burst of color, while the feta crumbles contribute a creamy, tangy contrast that makes every forkful exciting. You can also consider a light drizzle of extra virgin olive oil for a glossy finish.
Side Dishes
This salad is a standout side for grilled meats like chicken, steak, or fish, lending a bright and refreshing counterpoint to smoky or spicy dishes. It also pairs wonderfully with grain-based dishes such as quinoa or rice bowls, making it a versatile addition to any meal.
Creative Ways to Present
Try serving this Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe in hollowed-out avocado halves or vibrant bell pepper cups for an eye-catching appetizer. Another fun idea is layering it in a clear glass bowl to showcase its colorful ingredients, perfect for dinner parties or potlucks where presentation makes a statement.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. The salad holds up well, but to keep the tomatoes fresh and avoid excess moisture, it’s best to add them just before serving.
Freezing
This salad doesn’t freeze well because of the fresh vegetables and feta cheese, which can lose their texture and flavor after thawing. It’s best to enjoy it fresh or refrigerated within a few days.
Reheating
Since this salad is designed to be enjoyed cold or at room temperature, reheating is not recommended. Simply take it out of the fridge about 10–15 minutes before serving to let the flavors mellow and the dressing settle beautifully.
FAQs
Can I use fresh lima beans instead of frozen?
Absolutely! If you have fresh lima beans available, blanch them until tender and cool before adding to the salad. They will bring a slightly different texture but maintain the dish’s delightful flavor profile.
Is there a substitute for feta cheese?
If you prefer a milder flavor or are avoiding dairy, queso fresco is a great substitute. For a vegan option, try crumbled firm tofu marinated in lemon juice and salt for a similar tangy texture.
How spicy is this salad?
The jalapeño peppers add a gentle, approachable heat. You can control the spice level by adjusting the amount or removing the seeds and ribs completely for less heat.
Can this salad be made gluten-free?
Yes! All the ingredients in this Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe are naturally gluten-free, making it a safe and delicious choice for gluten-sensitive diners.
What is the best way to chop the herbs?
For the freshest flavor, finely chop the mint, cilantro, or parsley just before mixing them in. This helps release their essential oils and ensures they integrate smoothly into the salad.
Final Thoughts
This Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe is a true celebration of fresh ingredients coming together in perfect harmony. Whether you’re looking for a light lunch, a vibrant side dish, or a crowd-pleasing potluck contribution, this salad will wow your taste buds and brighten any table. Trust me, once you try it, it will quickly become one of your go-to favorites to share with friends and family.
Print
Peruvian Chopped Corn and Lima Bean Salad with Feta and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling followed by No-Cook mixing
- Cuisine: Peruvian
- Diet: Vegetarian
Description
This vibrant Peruvian Chopped Salad is a fresh, colorful combination of sweet corn, lima beans, crisp radishes, and a zesty vinaigrette, enriched with creamy feta cheese and a touch of jalapeño for a subtle kick. Perfect as a light meal or a side dish, it balances crunchy textures and bright, herbaceous flavors headlined by mint and cilantro.
Ingredients
Vegetables and Beans
- 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
- 2 jalapeno peppers (ribs and seeds removed, minced)
- ¼ cup sliced black olives
- 1 cup diced tomatoes
Cheese
- 1 cup crumbled feta or queso fresco (2 tablespoons reserved)
Herbs
- 2 tablespoons finely chopped fresh mint leaves (1 tablespoon reserved)
- 2 tablespoons finely chopped fresh cilantro or parsley
Dressing
- 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
Instructions
- Prepare the corn: Shuck the corn and remove the silks completely. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute to slightly cook them. Transfer to a plate to cool enough to handle, then cut the kernels off the cob and place them in a large mixing bowl.
- Cook and cool the lima beans: Cook the lima beans or edamame according to the package instructions. Drain them well using a mesh strainer and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and freshly ground black pepper briskly for about 1 minute until the dressing is emulsified and well combined.
- Combine salad ingredients: Add the cooled lima beans, diced radishes, diced red onion, most of the crumbled feta cheese, minced jalapeño peppers, sliced black olives, most of the chopped mint, and chopped cilantro to the bowl with corn kernels. Mix all these ingredients well to combine evenly.
- Toss with vinaigrette: Pour the freshly made vinaigrette over the corn and bean mixture. Toss gently but thoroughly to ensure every bite is coated with the dressing.
- Add tomatoes if serving immediately: If you plan to serve the salad right away, add the diced tomatoes now and toss gently again to incorporate without crushing the tomatoes.
- Garnish and serve: Transfer the salad onto a serving platter and garnish with the reserved crumbled feta and reserved mint leaves to add fresh aroma and visual appeal. Serve immediately and enjoy this fresh, tangy Peruvian chopped salad.
Notes
- Boiling the corn for just 1 minute preserves its natural sweetness and crispness.
- Cooling the lima beans and corn before mixing prevents the cheese from melting and keeps the salad fresh.
- You can substitute edamame for lima beans as preferred.
- The reserved feta and mint garnish add a nice texture and flavor contrast when served.
- This salad is best enjoyed fresh but can be refrigerated for up to a day.
- Adjust jalapeño quantity to control the spice level.
