Solterito Arequipeño (Arequipa Avocado Salad)
A refreshing Peruvian salad
Servings 6
Calories 266kcal
Equipment
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.
Notes
Best served immediately.
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