Quick Weeknights · Peruvian
Solterito Arequipeño
A crisp, fresh salad of broad beans, sweet corn, red onion, and crumbled queso fresco. It provides a clean, bright contrast to richer dishes.
Why This Works
The Solterito Arequipeño achieves a perfect structural harmony through the deliberate contrast of starchy legumes, crisp aromatics, and saline-rich olives. By allowing the acid-forward dressing to macerate with the ingredients, we ensure the distinct flavors of the Andean highlands are unified while maintaining the individual integrity of each element.
The Upgrade
Add thinly sliced cucumber for extra crunch and freshness.
Chef's Secret
Michelin TechniqueIf you cannot find fava beans, use edamame—they offer a similar vibrant color and nutty bite.
Ingredients
Total time including resting: 20 min
Directions
Blanch the fava beans in boiling water until just tender, then drain.
3 minIn a large mixing bowl, combine the blanched fava beans, corn, red onion, and tomatoes.
2 minGently fold the cubed queso fresco and sliced black olives into the vegetable mixture.
2 minIn a small jar, whisk together the lime juice, olive oil, parsley, salt, and pepper to create the dressing.
3 minPour the dressing over the salad and toss gently to coat evenly.
Allow the salad to rest at room temperature to let the bright acidity penetrate the starchy beans and vegetables.
10 minWine Pairing
Sauvignon Blanc
White Wine
The BottleGreywacke Sauvignon Blanc
This wine's intense grapefruit and grassy notes emphasize the fresh, verdant flavors of the broad beans and onions. Its zippy acidity cuts right through the savory, salty notes of the queso fresco.
Nutrition per Serving
240
calories
12g
protein
22g
carbs
11g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Chicken Breast
Lightly seasoned grilled chicken adds a lean protein boost that rounds out the vegetable-forward salad.
Ingredients
Directions
Preheat grill or cast-iron skillet to high heat.
Toss the chicken slices evenly with olive oil, salt, pepper, and oregano.
Place chicken on the grill; sear for 3-4 minutes per side until internal temperature reaches 165°F.
Remove from heat and let rest on a warmed plate for 3 minutes.
Squeeze fresh lemon juice over the chicken immediately before serving alongside the Solterito Arequipeño.
Side Dish
Warm Crusty Bread
Serve with butter to turn the crisp vegetable salad into a more substantial, satisfying meal.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the bread into uniform 1-inch thick pieces.
Arrange the slices on a baking sheet and toast for 5 to 7 minutes until the crust is deeply golden and crisp.
Combine the room temperature butter with the fresh thyme in a small bowl.
Remove the bread from the oven and immediately spread with the thyme-infused butter.
Sprinkle with flaky sea salt and serve while piping hot.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
Delicious! Doubling it next time because leftovers went fast.