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@idhttps://12tomatoes.com/#website
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name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
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@idhttps://12tomatoes.com/peruvian-chopped-salad/#recipe
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namePeruvian Chopped Salad
descriptionWait 'til you try that herb combo in the dressing.
urlhttps://12tomatoes.com/peruvian-chopped-salad
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Ingredients
  • 2 cups corn kernels
  • 2 cups frozen or fresh lima or fava beans (can substitute edamame if needed)
  • 3/4 cup radishes, diced
  • 3/4 cup red onion, diced
  • 1 1/2 cups queso fresco, crumbled
  • 2 jalapeño peppers, seeded and minced
  • 1/2 cup sliced black olives, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1 cup tomatoes, diced
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Cook lima beans according to package directions. Drain and rinse in cool water. Set aside.
  2. In a large bowl, whisk together olive oil, vinegar, lemon juice, and salt and pepper. Whisk vigorously for 1 minute.
  3. Add cooled beans and corn, radishes, red onion, all but 2 tablespoons of the queso fresco, jalapeno, black olives, mint, and cilantro. Toss until well mixed.
  4. If serving right away, add tomatoes and toss once more. If not, chill covered until ready to serve and add tomatoes just before serving.
  5. When ready to serve, garnish with remaining queso fresco. Enjoy!
Wait 'til you try that herb combo in the dressing.
Course: Side
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Milk

Recipe adapted from Anita's Table Talk.

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Peruvian Chopped Salad

Wait 'til you try that herb combo in the dressing.

Peruvian Chopped Salad

4.5 from 11 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 cups corn kernels
  • 2 cups frozen or fresh lima or fava beans (can substitute edamame if needed)
  • 3/4 cup radishes, diced
  • 3/4 cup red onion, diced
  • 1 1/2 cups queso fresco, crumbled
  • 2 jalapeño peppers, seeded and minced
  • 1/2 cup sliced black olives, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1 cup tomatoes, diced
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Cook lima beans according to package directions. Drain and rinse in cool water. Set aside.
  2. In a large bowl, whisk together olive oil, vinegar, lemon juice, and salt and pepper. Whisk vigorously for 1 minute.
  3. Add cooled beans and corn, radishes, red onion, all but 2 tablespoons of the queso fresco, jalapeno, black olives, mint, and cilantro. Toss until well mixed.
  4. If serving right away, add tomatoes and toss once more. If not, chill covered until ready to serve and add tomatoes just before serving.
  5. When ready to serve, garnish with remaining queso fresco. Enjoy!