Solterito (Peruvian Chopped Salad) Recipe
Try this Solterito (Peruvian Chopped Salad) Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon sea salt
- 1 cup cherry tomatoes halved
- freshly ground black pepper to taste
- 3 large ears of corn shucked or use boiled, diced potatoes if corn is unavailable
- 10 ounces shelled frozen edamame*
- 1/2 cup diced red onion (soaked in ice water for 10 minute if desired, and drained)
- 1 cup diced feta queso fresco (traditional) or avocado
- 1/2 jalapeno, diced (optional) or 1/2 sweet bell peppe diced
- 2 tablespoons red white or sherry wine vinegar
- 6 tablespoons unrefined cold pressed extra virgin olive oil
- 1/4 cup black olives sliced (i use kalalmata) - optional
- 2 tablespoons finely chopped parsley or cilantro
- Carbohydrate 1.33482833333333 g
- Cholesterol 0 mg
- Fat 0.64829 g
- Fiber 0.481616681178411 g
- Protein 0.267398333333333 g
- Saturated Fat 0.0863566666666667 g
- Serving Size 1 1 -8 (78g)
- Sodium 195.4235 mg
- Sugar 0.853211652154923 g
- Trans Fat 0.0405226666666667 g
- Calories 11 calories
If the corn is super fresh, cut off the cob and add to a serving bowl. Otherwise to cook the corn: Bring a medium pot of water to a boil and cook the corn for 4 minutes. Pull the corn out with tongs and allow to drain in a colander. Bring the water back up to a boil and add the edamame. Cook edamame for 5 minutes. Drain and rinse under cold water to stop the cooking process.Cut the corn off the cob. And place in a large serving bowl.Add the bowl the edamame, onion, tomatoes, cheese and jalapeno.Add the vinegar, olive oil, salt and pepper and toss gently to combine.Add the olives and parsley and serve.
