Solterito is a vibrant and refreshing Peruvian salad from the heart of Arequipa, Peru. Its mix of beans, corn, cheese and the subtle heat of rocoto pepper combines flavors reminiscent of different Andean landscapes.
Often seen on tables at family gatherings, this popular Peruvian dish is more than just a salad; it is a celebration of tradition, culture and the rich tapestry of Peruvian gastronomy.
What is Solterito?
Solterito is a traditional Peruvian salad originating from city of Arequipa.
Translating to “little bachelor” in English, this dish encompasses the essence of Andean flavors in a refreshing blend.
Its main ingredients include cooked broad beans or broad beans, boiled large-kernel Peruvian corn (known as “choclo”), cubed fresh cheese (usually “queso fresco”), diced tomatoes, finely chopped red onions, and rocoto pepper, which gives a distinctive heat flavor to the salad.
Some variations also include sliced black olives, also known as aceitunas botijas, and chopped parsley or cilantro for added depth.
All these ingredients are brought together with a simple dressing made of olive oil, vinegar or lime juice and seasonings. The result is a traditional Peruvian salad with perfectly balanced textures and flavors.
Whether served as a stand-alone dish or paired with other regional specialties, Solterito remains a beloved culinary icon of southern Peru.
How to make Solterito
Necessary ingredients
- Beans:
- Lima beans or broad beans, cooked and hulled
- Corn:
- Peruvian large-grain corn (choclo), boiled
- Fresh cheese:
- Tomatoes:
- Red onion:
- Pepe Rocoto:
- Diced (for a more delicate taste you can replace with pepper)
- Black olives:
- Parsley or coriander:
- Freshly chopped (optional for garnish)
- Get dressed:
- Olive oil
- Vinegar or fresh lime juice
- Salt and pepper to taste
- Optional: minced garlic for added flavor
Step by step preparation
- Pre-cooking preparation:
- If using dried beans, soak them overnight to soften them.
- Cook the beans in boiling water until tender. Once cooked, drain them and set them aside to cool.
- Then boil large-kernel Peruvian corn (choclo) until tender. Once ready, drain them and let them cool.
- Prepare the Vegetables:
- Dice the fresh tomatoes.
- Finely chop the red onion. For a milder onion flavor, you can rinse the chopped onion in cold water and drain.
- Dice the rocoto pepper. If you are looking for a more delicate flavour, remember to remove the seeds and membranes. Alternatively, use bell pepper as a substitute.
- Slice the black olives.
- Cheese preparation:
- Cut the queso fresco into small pieces.
- Mix the salad:
- In a large salad bowl, combine cooked and cooled beans, boiled corn, diced tomatoes, chopped onion, diced rocoto or bell pepper, sliced olives, and cubed queso fresco.
- Stir gently to combine the ingredients.
- Preparation of the seasoning:
- In a small bowl, whisk together the olive oil, vinegar (or lime juice), salt, and pepper. Adjust the quantities according to your taste preferences.
- Optionally, add minced garlic to the dressing for an extra hit of flavor.
- Season the salad:
- Pour the prepared dressing over the mixed salad ingredients.
- Toss gently to ensure each ingredient is well coated in the dressing.
- Gasket:
- Sprinkle the salad with freshly chopped parsley or cilantro for an extra layer of flavor and color.
- Rest and serve:
- Let the salad sit for about 15-20 minutes to allow the flavors to meld together.
- Serve cold. Solterito can be enjoyed as a standalone dish or as a side dish to complement other Peruvian delicacies.
Solterito recipe
- Cook beans and corn:
- Soak the dried beans overnight, then boil until tender. Drain and set aside to cool.
- Boil large-kernel Peruvian corn (choclo) until tender, drain and set aside to cool.
- Prepare the vegetables:
- Dice the tomatoes and rocoto pepper (remove the seeds for less heat). If using bell pepper as a milder substitute, dice it.
- Finely chop the red onion. Optionally, rinse in cold water for a milder flavor and drain.
- Cut the black olives.
- Diced cheese:
- Cut the queso fresco into small cubes.
- Assemble the salad:
- In a large bowl, combine the beans, corn, tomatoes, onion, pepper, olives and cheese. Mix.
- Prepare the dressing:
- Whisk together olive oil, vinegar (or lime juice), salt and pepper in a small bowl. If desired, add minced garlic.
- Season and garnish:
- Pour the dressing over the salad and toss to coat.
- Sprinkle with chopped parsley or cilantro.
- Rest and serve:
- Let the salad sit for 15-20 minutes to meld the flavors.
- Serve cold.
Solterito Variations
- Solterito rich in proteins:
- Add grilled chicken strips, boiled quail eggs or seared shrimp for added protein.
- Vegan single:
- Replace the queso fresco with tofu cubes or vegan cheese.
- Use a vegan-friendly seasoning, making sure no animal products are included.
- Soltered with avocado:
- Incorporate diced avocado for a creamy texture and additional health benefits.
- Spicy Solterito:
- Increase the heat by adding finely chopped fresh chili peppers or a dash of hot sauce to the seasoning.
- Potato Solterito:
- Stir in boiled and diced Andean potatoes or sweet potatoes for added heartiness.
- Fruity solterito:
- Add diced tropical fruit like mango or pineapple for a sweet contrast.
- Crispy single:
- Top with toasted Peruvian corn nuts (cancha) for extra crunch.
- Single with Quinoa:
- Add cooked quinoa for a healthy grain twist that adds texture and nutritional value.
- Creamy single:
- Blend the rocoto pepper with a little mayonnaise or Greek yogurt to obtain a creamy dressing.
- Solterito with herbs:
- Experiment with different herbs. In addition to parsley or cilantro, try mint, basil, or dill for unique flavor profiles.
Mastering the art of the Solterito salad
Solterito, in all its colorful and flavorful splendor, perfectly represents Peru’s rich culinary heritage.
Each ingredient carries with it a story, a hint of the land from which it emerged and the hands that cultivated it.
While the traditional Solterito remains a beloved classic, the countless variations showcase the adaptability of this classic Andean salad.
Whether tweaked to accommodate dietary restrictions, add a burst of new flavors, or enhance its nutritional profile, each twist celebrates Peruvian cuisine’s spirit of innovation.
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