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Solterito Arequipeño (Arequipa Avocado Salad)
A refreshing Peruvian salad
Course Side
Cuisine American
Keyword avocado, salad
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6
Calories 266kcal
Author Mike
- 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
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.
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