By Becky Hardin
Updated Mar 11, 2025
This delicious Peruvian Chopped salad is my go-to summer salad! I absolutely love how the lima beans, corn, and vibrant fresh veggies come together with a vinaigrette dressing for a refreshing dish! It’s simple to make yet adds a bright touch to any summer gathering!
5-Star Review
“This looks so flavorful! I love that it can be made ahead of time. So handy for summer get togethers!” -Kara
Peruvian Chopped Salad Recipe
Traditional Peruvian Salad, also known as Solterito Salad, is made with a mix of fava or lima beans, tomatoes, corns, chili pepper and fresh cheese. This no-lettuce salad is a twist on the classic chopped salad ! Rather than serving a basic salad at your next BBQ, give this fun summer salad a try!
Ingredients1x2x3x
- ▢ 4 ears of corn* boiled 1 minute, shucked & silks removed
- ▢ 10 ounces frozen lima beans or edamame** cooked & drained
- ▢ ½ cup diced radishes
- ▢ ½ cup diced red onion
- ▢ 1 cup crumbled feta or queso fresco 2 tablespoons reserved
- ▢ 2 jalapeno peppers ribs and seeds removed, minced
- ▢ ¼ cup sliced black olives
- ▢ 2 tablespoons finely chopped fresh mint leaves 1 tablespoon reserved
- ▢ 2 tablespoon finely chopped fresh cilantro or parsley
- ▢ 4 tablespoons extra virgin olive oil cold-pressed if available
- ▢ 3 tablespoons red wine vinegar
- ▢ juice of ½ lemon
- ▢ ½ teaspoon fine sea salt
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ 1 cup diced tomatoes
Video
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. 4 ears of corn*
- Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool. 10 ounces frozen lima beans or edamame**
- While the beans and corn cool down, prepare the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Whisk them briskly for 1 minute. 4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, juice of ½ lemon
- Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeño peppers, black olives, most of the mint, and cilantro to the corn and mix well. ½ cup diced radishes, ½ cup diced red onion, 1 cup crumbled feta or queso fresco, 2 jalapeno peppers, ¼ cup sliced black olives, 2 tablespoons finely chopped fresh mint leaves, 2 tablespoon finely chopped fresh cilantro or parsley
- Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
- If serving immediately, add the tomatoes and toss gently to mix. 1 cup diced tomatoes
- To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Peruvian Chopped Salad Recipe
Boil the corn and cut the kernels : Shuck the 4 ears of corn and remove the silks. Bring a pot of water to a rolling boil and boil the 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.
Prepare lima beans : Cook the 10 ounces frozen lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
Whisk the vinaigrette : While the beans and corn cool down, prepare the vinaigrette. In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper and juice of ½ lemon. Whisk them briskly for 1 minute.
Combine veggies, lima beans, corn and vinaigrette : Add the cooled beans, ½ cup diced radishes, ½ cup diced red onion, 1 cup of crumbled feta or queso fresco, 2 minced jalapeño peppers, ¼ cup of sliced black olives, most of 2 tablespoons of finely chopped fresh mint leaves and 2 tablespoon finely chopped fresh cilantro to the corn and mix well.
To this, pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
Add tomatoes and serve : If serving immediately, add 1 cup diced tomatoes and toss gently to mix. Enjoy!
How to Store
Refrigerate leftovers for 24 hours. I don’t recommend storing it for longer once everything is mixed up.
If planning ahead, prepare the corn-veggies mix, vinaigrette, and chopped tomatoes. Store them in separate containers for 3-5 days in advance. When ready, mix everything and serve immediately!
Serving Suggestions
This summer chopped salad is perfect to serve alongside grilled meats like my Grilled Pork Chops or pair it with my Peruvian Chicken with Green Sauce . It’s also a great side dish to Stovetop Burgers !
More summer salad recipes to try
Carrot Raisin Salad
Kale Salad
Chickpea Salad
Taco Salad
Peruvian Chopped Salad Recipe
Ingredients
- 4 ears of corn* boiled 1 minute, shucked & silks removed
- 10 ounces frozen lima beans or edamame** cooked & drained
- ½ cup diced radishes
- ½ cup diced red onion
- 1 cup crumbled feta or queso fresco 2 tablespoons reserved
- 2 jalapeno peppers ribs and seeds removed, minced
- ¼ cup sliced black olives
- 2 tablespoons finely chopped fresh mint leaves 1 tablespoon reserved
- 2 tablespoon finely chopped fresh cilantro or parsley
- 4 tablespoons extra virgin olive oil cold-pressed if available
- 3 tablespoons red wine vinegar
- juice of ½ lemon
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup diced tomatoes
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. 4 ears of corn*
- Cook the lima beans per package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool. 10 ounces frozen lima beans or edamame**
- While the beans and corn cool down, prepare the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Whisk them briskly for 1 minute. 4 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, juice of ½ lemon
- Add the cooled beans, radishes, red onion, most of the feta cheese, jalapeño peppers, black olives, most of the mint, and cilantro to the corn and mix well. ½ cup diced radishes, ½ cup diced red onion, 1 cup crumbled feta or queso fresco, 2 jalapeno peppers, ¼ cup sliced black olives, 2 tablespoons finely chopped fresh mint leaves, 2 tablespoon finely chopped fresh cilantro or parsley
- Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
- If serving immediately, add the tomatoes and toss gently to mix. 1 cup diced tomatoes
- To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves. Enjoy!
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
