Name: Refreshing Peruvian Fiesta Salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 2 jalapeno peppers, deseeded and finely chopped; 3 tablespoons red wine vinegar; 1 cup diced tomatoes; 4 cups frozen sweet corn; 10 ounces frozen lima beans; 1/2 cup diced radishes; 2 tablespoons finely chopped fresh mint leaves; 1/2 cup diced red onion; 2 tablespoons finely chopped fresh cilantro; 1 cup crumbled queso fresco; 1/2 teaspoon fine sea salt; Juice of 1 lemon; 1/4 teaspoon freshly ground black pepper; 4 tablespoons extra virgin olive oil; 1/4 cup sliced black olives

salad

How do I make a simple dressing for my salad?

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Enjoy a fresh and flavorful take on a classic chopped salad, showcasing a medley of Peruvian-inspired flavors. Lima beans, corn, and an array of vegetables and herbs come together, dressed in a bright and tangy vinaigrette, making it the perfect addition to any summer gathering.

Milk

Gluten Free

Mediterranean

Vegetarian

Fresh Vegetables

gram

jalapeno

Vinegar

milliliter

red wine vinegar

Canned Vegetables

diced tomato

corn

Beans & Legumes

lima beans

radish

fresh mint

red onion

fresh cilantro

Cheese

queso fresco

Seasonings

sea salt

Fresh Fruit

lemon

black pepper

Oils

extra virgin olive oil

Olives & Capers

Sliced Black Olives

Vitamin A

Vitamins

Calories from Fat

Calories

Water

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Vitamin C

Niacin (B3)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Sugar

Cholesterol

Trans fatty acids

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Dietary Folate Equivalents

Lactose

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Refreshing Peruvian Fiesta Salad

Produce

Condiment & Toppings

Dairy

Baking Goods

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Cook the frozen sweet corn and lima beans according to package instructions in separate pots. Drain, rinse under cold water, and set aside to cool.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, fine sea salt, and freshly ground black pepper.

In a large mixing bowl, combine the cooled sweet corn, lima beans, diced radishes, red onion, crumbled queso fresco, chopped jalapeno peppers, black olives, chopped fresh mint, and cilantro.

Pour the dressing over the salad mixture and toss gently until all ingredients are well-coated.

If serving immediately, add the diced tomatoes and toss gently. If serving later, cover the salad and refrigerate, adding tomatoes right before serving.

To serve, place the salad on a serving platter and garnish with additional crumbled queso fresco and mint leaves, if desired.

Refreshing Peruvian Fiesta Salad

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