Solterito is a Peruvian salad that is perfect for eating al fresco during the summer months. The basic recipe is cheap, quick, and easy to make. Many chefs typically use whatever ingredients they have at hand to make this dish, so there are as many versions of it. However, this salad is usually made with potatoes, fava beans, Andean corn, rocoto –a very hot chili pepper from the Andes-, queso fresco, black olives, and a simple dressing made with olive oil and vinegar. I adore this version, but feel free to make a different version. You can add shrimp, scallops, grains, or even sweet potatoes.
I like to change things up a bit and add cooked quinoa to this salad because it’s delicious and good for my health. Instead of the giant kernel corn from Cusco, I often use regular sweet corn. Cacique® Queso Enchilado goes really well in place of the fiery rocoto and mild queso fresco. I love its flavor and perfect amount of heat; and it adds a wonderful texture to this dish. For this recipe I used green peas instead of the fava beans.
I’ve also spruced up the dressing to keep things interesting by using Cacique® Crema Mexicana and Dijon mustard. They give this salad a new layer of flavor and creaminess. If you want to add even more taste, sprinkle some chives or any other herb you love on top.
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