Peruvian Chopped Salad
This Peruvian Chopped Salad is bright and fresh with juicy tomatoes, sweet corn, creamy beans, crunchy radishes, salty feta, and fresh herbs. It’s bold in flavor, easy to make, and hits that perfect balance of texture and freshness.
If you want a side salad that can anchor summer meals, pair with grilled meats, or shine as a light lunch, this is it.
Before we dive into the recipe, let’s talk about why it’s called Peruvian.
Why It’s Called Peruvian Chopped Salad
This Peruvian Chopped Salad is inspired by Solterito salad, a traditional Peruvian chopped salad made with beans, corn, tomatoes, chile pepper, and fresh cheese. It’s naturally a no-lettuce salad, which makes it ideal for picnics, cookouts, and summer entertaining since it holds up so well.
My version keeps the classic combination of corn, beans, and fresh herbs, and swaps in crumbled feta for a similar salty, crumbly finish to traditional queso fresco.
This salad is all about simple, fresh ingredients and bright flavor. It’s light, herb-forward, and perfect for warm weather, which is exactly why I love making it for easy lunches and summer side dishes.
How to Make Peruvian Chopped Salad
- Prepare the Corn
If using fresh or frozen corn, boil briefly 1–2 minutes until just tender. Drain and let cool. If using canned, just drain and you’re ready. - Prepare the Lima Beans
Cook per directions on packaging, be sure to drain well. - Combine Salad Ingredients
In a large bowl, mix the corn, lima beans, radishes, red onion, tomatoes, feta, jalapeño (if using), olives, mint, and cilantro. - Whisk the Dressing
In a small bowl, whisk olive oil, red wine vinegar, lemon juice, salt, and pepper. - Toss and Serve
Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
My Favorite Chopping Tool
I use this chopper ALL the time, especially for chopped salads like this one! It’s great for onions, jalapeno, and more!
What to Serve With Peruvian Chopped Salad
This salad pairs beautifully with a lot of meals. Try it with:
- Grilled chicken breasts
- Steak fajitas
- Citrus marinated shrimp
- Crispy baked fish
- Simply toasted garlic bread
It also makes a flavorful lunch with warm pita or tortilla chips on the side.
Variations and Substitutions
Want to make it your own?
- No lima beans? Edamame is a great swap. You can even use black beans.
- No feta? Traditional versions use queso fresco. Feta is a flavorful, easy-to-find substitute.
- Make it heartier. Add grilled shrimp, chicken, or quinoa.
- Less heat? I don’t find this Peruvian chopped salad spicy with just one jalapeno, but you can leave it out if you prefer.
Storage + Make Ahead:
This Peruvian Chopped Salad is a great make-ahead salad since it holds up well without lettuce. You can prep it a few hours in advance and keep it covered in the fridge until you’re ready to serve. Leftovers store well in an airtight container for up to 3 days. If you want the freshest flavor and texture, stir in the mint, cilantro, and feta right before serving.
Peruvian Chopped Salad Recipe
Ingredients
- 2 cups corn kernels fresh, frozen, or canned; drained
- 1½ cups cooked lima beans or edamame, if needed
- ½ cup radishes thinly sliced or diced
- ½ cup red onion diced
- 1 cup cherry or Roma tomatoes diced
- 1 cup feta or queso fresco cheese crumbled
- 1 jalapeño seeded and finely minced (optional)
- ¼ cup black olives sliced
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons fresh cilantro finely chopped
Dressing
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tbsp lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- If using fresh or frozen corn, cook briefly in boiling water for 1–2 minutes until just tender. Drain well and let cool.
- In a large bowl, combine the corn, lima beans, radishes, red onion, tomatoes, feta, jalapeño (if using), olives, mint, and cilantro.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
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