Solterito Salad Recipe

Prepare and blanch beans

Bring a medium pot of salted water to a boil. Add the shelled fresh fava beans and lima beans and blanch: fresh fava beans 2–3 minutes until bright green and tender but still slightly firm; lima beans 2–3 minutes as well. Start timing when water returns to a boil. If fava beans have thick inner skins, drain and immediately transfer to a bowl of ice water to cool, then slip out inner skins by pinching each bean between thumb and forefinger and popping the pale inner bean out. (If beans are small and tender, you can skip skimming.) Drain well.

If using fresh corn, cut kernels off the cob. If using frozen, briefly blanch or thaw and drain. Place blanched beans, corn, and diced tomato in a large mixing bowl.

Thinly slice the red onion and place in a small bowl for quick pickling (see next section). Chop cilantro roughly and set aside. If using roasted aji amarillo or another pepper, seed and dice it and add to the mixing bowl.

Crumble the queso fresco or feta and reserve for folding into the salad near the end.

Quick-pickle the onion

In the small bowl with sliced red onion add 3 tablespoons white vinegar, 2 tablespoons water, 1 teaspoon sugar and 1 teaspoon kosher salt. Stir to combine and let sit at least 10 minutes (up to 30) to soften pungency. Drain lightly before adding to the salad, reserving a teaspoon of the pickle liquid for the dressing if desired.

Make the dressing

In a small jar or bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, 0.5 teaspoon salt (or to taste), and 1 teaspoon freshly ground black pepper. If you reserved a teaspoon of the pickle liquid, add it to the dressing for extra brightness. Taste and adjust acid/salt as needed.

Pour the dressing over the bowl with blanched beans, corn, diced tomato, and diced roasted pepper (if used). Add the drained pickled onion and roughly chopped cilantro. Gently toss everything to combine, taking care not to mash the beans.

Fold in the crumbled queso fresco or feta, reserving a little to sprinkle on top.

Transfer salad to a serving bowl or platter. Sprinkle toasted cancha or toasted pepitas over the salad for crunch, and garnish with the remaining cilantro and the reserved cheese.

Serve at room temperature or slightly chilled. Leftovers keep 1–2 days refrigerated; bring to room temperature before serving for best texture.