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
Scale
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.
