The Ultimate Chopped Salad
A refreshing chopped salad with a Peruvian style twist. This recipe serves about 8 and is best served cold. It can also be stored and saved making it a delicious and healthy on the go lunch option that can take you through the week.
- 4 ears of corn boiled 1 minute, shucked & silks removed
- 10 ounces frozen lima beans or edamame cooked & drained
- ½ cup diced radish
- ½ cup diced red onion
- 1 cup crumbled queso fresco 2 tablespoons reserved
- 2 jalapeno peppers ribs and seeds removed, minced
- ¼ cup sliced black olives
- 2 tablespoon finely chopped fresh cilantro or parsley
- 4 tablespoons extra virgin olive oil cold-pressed if available
- Juice of ½ lime
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup diced tomatoes
- Peruvian Gourmet Green Sauce
Instructions
-
Shuck the corn and remove the silks. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute. Transfer to a plate until cool to the touch. Once the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.
-
Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
-
Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeno peppers, black olives, most of the parsley or cilantro to the corn and mix well.
-
In a separate bowl whisk together the olive oil and lime juice and drizzle over the corn mixture. Toss gently until all ingredients are well-coated.
-
If serving immediately, add the tomatoes and toss gently to mix. (If not serving immediately, place the salad in an airtight container, up to 24
-
hours, and refrigerate until ready to serve. Add the tomatoes right before serving.
-
To serve, place the salad on a serving platter and drizzle Peruvian Gourmet Green Sauce to your liking. Garnish with the reserved cotija cheese.
Enjoy!