Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Solterito de Queso (Andean Bean and Cheese Salad)
A refreshing Arequipa salad of fava beans, corn, tomatoes, and queso fresco tossed in a tangy lime dressing, perfect alongside grilled meats.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Soak the sliced red onion in cold water for 10 minutes to mellow its bite, then drain.
- 2
In a large bowl, combine the fava beans, corn kernels, queso fresco cubes, onion, tomatoes, and parsley.
- 3
Whisk together the oil, lime juice, chopped aji amarillo, salt, and pepper to make the dressing.
- 4
Pour the dressing over the salad and toss gently to combine.
- 5
Let the salad rest for 5 minutes so the flavors meld before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving290
Calories
9 g
Protein
16 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Solterito comes from Arequipa, in Peru's southern highlands, and its name means little bachelor, a nod to it being a quick, no-cook salad rather than an elaborate dish. It leans on Andean pantry staples: fava beans, giant choclo corn, and queso fresco, reflecting the pastoral dairy and farming traditions of the region. It is traditionally served as a summer side, showing off fresh highland produce rather than heavy sauces.
Listahan note
This version keeps things raw and quick, no stovetop needed, letting fresh fava beans and queso fresco stay the stars alongside a bright lime and aji dressing.
Technique cues
- Fava beans need their tough outer skin peeled off after cooking, not just the pod removed, or the salad turns starchy and slightly bitter instead of tender.
- Soaking the sliced red onion in cold water pulls out its sharp sulfur compounds so it can be eaten raw without overpowering the milder beans and cheese.
- Dressing the salad only just before serving keeps the tomatoes from releasing too much liquid and watering down the vinaigrette.
Kitchen flow
- Parallel prep
- Cook the fava beans and choclo while slicing the onion, tomatoes, and aji amarillo for the dressing.
- Make-ahead
- Components can be prepped a few hours ahead and stored separately, dressed only right before serving.
- Leftover move
- Dressed leftovers keep in the fridge, but expect the tomatoes and onion to release more liquid within a day.
- Cleanup rhythm
- This is a no-cook, one-bowl salad, just a cutting board and a whisk to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked fava beans
foundation
Purpose: their earthy, slightly sweet flavor and tender bite anchor the whole salad
Handling: cook until tender, then slip off the tough outer skins by hand
Adaptation: frozen lima beans are the closest year-round substitute, though less starchy.
choclo (Peruvian giant corn)
texture contrast
Purpose: its large, starchy kernels are chewier and less sweet than standard corn, giving the salad an Andean character
Handling: boil until tender, then cut the kernels from the cob
Adaptation: standard sweet corn works but tastes sweeter and less starchy.
queso fresco
creamy counterpoint
Purpose: its mild, slightly salty crumble balances the acidity of the lime dressing
Handling: cut into cubes rather than crumbling so it holds its shape in the salad
Adaptation: fresh mozzarella pearls or a mild feta rinsed under water both work well.
aji amarillo
dressing heat
Purpose: it gives the vinaigrette its fruity warmth without overwhelming the delicate beans
Handling: seed and finely chop so the heat distributes evenly through the dressing
Adaptation: a pinch of cayenne plus a spoonful of roasted red pepper for color, though the fruitiness will be missing.
fresh lime juice
brightness
Purpose: it cuts through the richness of the cheese and oil, keeping the salad tasting fresh
Handling: juice the limes just before dressing the salad to avoid bitterness
Adaptation: a mix of lime and orange juice gives a milder acidity.
Technique notes
- Cut the queso fresco cubes a little larger than you think you need, since they shrink slightly once tossed with the acidic dressing.
- Let the dressed salad rest about 5 minutes before serving so the lime juice softens the onion's edge, but don't let it sit much longer or the beans turn mushy.
- If using fresh fava beans in the pod, buy extra since unshelled pods need nearly double the volume to yield 2 cups of shelled beans.
Ingredient swaps
- Gluten-free direction
- This salad is naturally gluten-free as written; just confirm any store-bought queso fresco has no added fillers.
- Nut-free direction
- Already nut-free, safe to serve alongside dishes using peanuts without cross-contact concern.
- Vegan option
- Swap the queso fresco for a marinated firm tofu cube or a plant-based feta alternative.
Serve alongside
- grilled anticuchos
- aji de gallina
- Peruvian rotisserie chicken (pollo a la brasa)
- crusty bread
- chicha morada
- a crisp Peruvian white wine
- limeade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps dressed in the fridge up to 1 day, though texture is best within a few hours.
- Best served cold or at room temperature, never reheated.
- Do not freeze; the raw vegetables and cheese won't hold up.
Equipment
- medium saucepan for boiling beans and corn
- mixing bowl
- whisk
- cutting board
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