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Arequipa Avocado Salad
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Solterito Arequipeño (Arequipa Avocado Salad)

A refreshing Peruvian salad
Course Side
Cuisine American
Keyword avocado, salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 266kcal
Author Mike

Ingredients

  • 1 avocado ripe
  • 1 large carrot peeled and cubed
  • 8 ounces queso blanco can substitute feta cheese
  • 1 can Lima beans
  • 1 red onion chopped
  • 2 ears frozen choclo corn or sweet corn-on-the-cob
  • 1 red chilli pepper finely chopped
  • 6 ounce black olives sliced, drained
  • 1 teaspoon olive oil
  • 2 limes juiced
  • 1 tablespoon fresh parsley finely chopped
  • kosher salt
  • freshly ground black pepper

Instructions

  • Boil the corn for 10 minutes.
  • Add in the carrots and boil for 5 more minutes.
  • Add the beans and boil for another 5 minutes.
  • Remove from heat and drain.
  • After corn has cooled slightly, cut kernels from the cobs.
  • Place corn, carrots, beans, onion, cheese, and olives into a medium bowl.
  • In a separate bowl, whisk together the oil, lime, parsley and salt and pepper, to taste. Pour into vegetable bowl and stir.
  • Let cool 10 minutes in the refrigerator.
  • Serve topped with the avocado.

Nutrition

Calories: 266kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 889mg | Potassium: 526mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2468IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 2mg