-
20
minPrep Time -
0
minCook Time -
20
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
A delightful and refreshing salad, the Peruvian Vegan Solterito is a quintessential representation of Andean cuisine with a vegan twist. This dish is a cold salad, traditionally prepared with broad beans, tomatoes, onions, olives, rocoto (Peruvian hot pepper), and herbs, all tossed with a vibrant lime dressing. In this vegan variant, the cheese commonly found in traditional recipes is omitted to cater to plant-based diets, yet the salad retains its iconic explosion of fresh flavors and textures. Served as a standalone meal or as a side, this recipe is not only a treat to the palate but also a colorful addition to any table. Its ease of preparation and wholesome ingredients make it a staple for quick, nutritious eating.
Ingredients
- 2 cups cooked broad beans, cooled
- 1 cup diced tomatoes
- 1 cup diced red onion
- 1/2 cup pitted and sliced black olives
- 1 diced rocoto pepper (or substitute with a milder pepper for less heat)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Steps:
- 1. In a large mixing bowl, combine the broad beans, tomatoes, red onion, black olives, and rocoto pepper.
- 2. Add the chopped cilantro to the mixing bowl.
- 3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- 4. Pour the dressing over the salad ingredients and toss well to combine.
- 5. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
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Appetizer, Lunch, South American, Summer | No Comments » on Peruvian Vegan Solterito