How to Make a Tasty Peruvian Chopped Salad at Home!
Peruvian Chopped Salad is an easy-to-make delicious side dish for any summer meal!
Ingredients:
4 ears of corn boiled 1 minute, shucked & silks removed
½ cup diced radishes
½ cup diced red onion
1 cup crumbled feta or queso fresco 2 T reserved
2 jalapeno peppers ribs and seeds removed, minced
¼ cup sliced black olives
2 T finely chopped fresh mint leaves 1 T reserved
2 T finely chopped fresh cilantro or parsley
3 T red wine vinegar
Juice of ½ lemon
½ t fine sea salt
¼ t freshly ground black pepper
1 cup diced tomatoes
1. 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.
2. While the corn cools, whisk together, in a small bowl, the olive oil, vinegar, salt and pepper. Whisk the vinaigrette briskly for 1 minute.
3. Add the radishes, red onion, most of the queso fresca, jalapeno peppers, black olives, most of the mint and cilantro to the corn and mix well.
4. Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
5. 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.
6. Add the tomatoes right before serving.
7. To serve, place the salad on a serving platter and garnish with the reserved crumbled queso fresca and mint leaves.
ENJOY!
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