Peruvian Chopped Salad Recipe
This Peruvian Chopped Salad is a fresh, no-lettuce chopped salad made with sweet corn, lima beans, tomatoes, radishes, feta, fresh mint and cilantro, all tossed in a simple lemon vinaigrette. Great for picnics, potlucks, and easy summer meals.
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.
Notes
Traditionally made with queso fresco, this salad uses feta for a similar salty, crumbly texture that’s easier to find. Lima beans are classic, but edamame works well as a substitute.
Calories: 263kcalCarbohydrates: 22gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 22mgSodium: 688mgPotassium: 448mgFiber: 5gSugar: 5gVitamin A: 380IUVitamin C: 14mgCalcium: 149mgIron: 2mg
Did you make this? Let us know how it was! :)