Peruvian · PANTRYHOP RECIPE
Solterito arequipeño
25 minutes · 4 servings · vegetarian
A refreshing salad from Arequipa, kept close to the classic cheese-and-bean style.
Ingredients
Check you have the quantities below.
- 200 g fresh cheese, cubed
- 1 cup cooked broad beans or edamame
- 1 cup corn kernels, cooked
- 1/4 cup red onion, finely diced
- 2 tomatoes, diced
- 1/2 cup olives, sliced
- 2 medium potato, boiled and diced
- 3 tbsp oil
- 2 tbsp vinegar or lime juice
- 3/4 tsp salt
- 1 tsp oregano
Let’s make it
- Combine the cheese, beans, corn, onion, tomatoes, olives, and potato in a bowl.
- Whisk oil, vinegar or lime juice, salt, and oregano.
- Toss the salad gently with the dressing.
- Serve chilled or at room temperature.
Dice the vegetables smaller for easier eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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