A Peruvian salad from Arequipa with fava beans, corn, tomato, olives, onion, and fresh white cheese.
22 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the shelled fava beans in salted water for 5 minutes and transfer to cold water.
Remove the thick skins from the fava beans.
Dice the tomatoes and finely chop the red onion.
Slice the olives into rings and cut the white cheese into small cubes.
Whisk the olive oil, lime juice, salt, and black pepper.
Mix the fava beans, corn, tomatoes, onion, olives, and cheese with the dressing.
Add the parsley and rest in the refrigerator for 10 minutes.
💡 Tip: After boiling the fava beans, move them to cold water; the skins slip off easily and the salad stays bright green.
🍽️ Serving suggestion: Serve solterito cold with boiled potatoes, cornbread, or optional arugula salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~286
kcal calories
12
g protein
34
g carbs
10
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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