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Potato Wedge Solterito Salad

potato wedge solterito salad Side Peru
Potato Wedge Solterito Salad
  • Prep 20 min
  • Total 40 min
  • Ingredients 11
  • Servings 4

Solterito is a typical salad from the Andean region of Arequipa, in Peru. It is made with fresh fava beans, rocoto (a very hot local chili pepper), queso fresco, and Peruvian giant kernel corn. The combination of flavors and textures in this summer salad work so well that even those who are not big salad eaters are easily seduced by it! Living abroad, I usually make my own version of solterito, using any corn I can find, and replacing the rocoto with regular red hot chili peppers. If I can't find fresh fava beans, I sometimes use frozen edamame or baby lima beans. Add it to your list of cold salad recipes and you will always have a delicious meal to eat. MORE + LESS -

Ingredients

1
bag Cascadian Farm™ oven fries, cut in wedges
1
cup fava beans
1
cup frozen corn
1/2
cup red onion, chopped
1
cup tomato, chopped
1
red hot chili pepper, chopped
3
tablespoons white wine vinegar
3
tablespoons olive oil
Salt and pepper, to taste
1/4
cup pitted and sliced black olives
2
tablespoons chopped parsley

Directions

Hide Images
  • 1
    Follow the potato package instructions to bake them.
  • 2
    In the meantime, bring a small pan of water to a boil, and cook the fresh fava beans for 2 minutes. Add the corn and keep cooking for 3 more minutes.
  • 3
    Drain and peel the fava beans.
  • 4
    When the potatoes are ready, let them cool, and then mix the rest of the ingredients in a bowl.
  • 5
    Serve and enjoy!

Expert Tips

  • You can skip the red hot chili pepper if you're not into spicy food.
  • You can use red wine vinegar or even apple cider vinegar instead of white wine vinegar to make this salad.
  • Instead of queso fresco, you can use feta cheese.
  • If you want to make this a more robust salad, add quinoa.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Solterito is a typical salad from the Andean region of Arequipa, in Peru. It is made with fresh fava beans, rocoto (a very hot local chili pepper), queso fresco, and Peruvian giant kernel corn. The combination of flavors and textures in this summer salad work so well that even those who are not big salad eaters are easily seduced by it! Living abroad, I usually make my own version of solterito, using any corn I can find, and replacing the rocoto with regular red hot chili peppers. If I can't find fresh fava beans, I sometimes use frozen edamame or baby lima beans. Add it to your list of cold salad recipes and you will always have a delicious meal to eat.

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