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Peruvian-Style Chopped Salad (Solterito)

Author: Anita's Table Talk



  • 3/4 cup thinly sliced red onion see notes
  • 1/2 cup thinly sliced radishes
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup frozen edamame or lima beans, thawed
  • 1/2 cup canned corn or white hominy, drained
  • 1/4 cup crumbled feta or goat cheese
  • 1/2 cup chopped red bell pepper or jalapeno pepper (if you like it spicy)
  • 1/4 cup black olives, sliced (optional)


  • 3 Tablespoons fresh lemon juice or red wine vinegar
  • 6 Tablespoons olive oil
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons chopped fresh cilantro
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • COOK the edamame or Lima beans for 5 minutes. DRAIN beans and RINSE under cold water.


  • In a small bowl, WHISK together the vinegar, olive oil, mint, cilantro, garlic, salt and pepper. (You can use a hand-held immersion blender for the dressing.) SET aside.


  • For the Salad: PLACE onion, radishes, tomatoes, beans, corn, cheese, red pepper or jalapeno and black olives, if using, in a bowl.
  • ADD salad dressing to the salad and STIR to combine.


Notes:  To cut the harsh flavor of raw onion, SOAK the sliced onions in ice water for 10 minutes. DRAIN before adding to the salad.
Feel free to use whatever beans you have on hand. I often make this salad with white beans.