Solterito de Queso

Ingredients

• 1 1/2 cups shelled fava beans, fresh or frozen
• 1 1/2 cups large-kernel Peruvian corn or sweet corn kernels
• 1 small red onion, finely diced
• 3 tbsp red wine vinegar
• 1 tsp kosher salt
• 3 ripe tomatoes, seeded and diced
• 1 rocoto or red jalapeño, seeded and finely diced
• 1/2 cup Kalamata or Peruvian botija olives, pitted and halved
• 8 oz queso fresco, cubed
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• 1/2 tsp black pepper

Method

1. Boil the fava beans 4 minutes, cool them in cold water and slip off the tough outer skins.
2. Boil the corn until tender, 3 to 5 minutes, and drain.
3. Toss the onion with the vinegar and salt and let it sit 5 minutes.
4. Add the fava beans, corn, tomatoes, rocoto, olives and queso fresco.
5. Toss with the oil, parsley and pepper and taste for salt and vinegar.

Notes