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flama llama peruvian chopped salad

jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

This is my recollection of a delicious salad served at a fusion Peruvian restaurant in California. A Peruvian friend later told me to use lima beans instead of edamame - but I'm presenting this as my memory serves.

►
yield 4 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For flama llama peruvian chopped salad

  • 2
    ears corn
  • 5 oz
    frozen edamame beans, cooked
  • 1/4 c
    radishes, cut into 1/4 inch dice
  • 1/4 c
    red onion, diced
  • 1/2 c
    tomatoes, seeded & diced
  • 1/4 c
    black olives, sliced
  • 1/2 c
    queso fresco, crumbled (can use feta)
  • 1 Tbsp
    fresh mint, chopped
  • 1 Tbsp
    fresh cilantro, chopped
  • DRESSING:
  • 2 Tbsp
    extra virgin olive oil
  • 1 1/2 Tbsp
    red wine vinegar or champagne vinegar
  • 1/2
    lemon, juiced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • GARNISH:
  • fresh mint, chopped
  • 1
    radish, thinly sliced into rounds
  • fresh cilantro, minced

How To Make flama llama peruvian chopped salad

  • 1
    Cook the edamame in boiling water, drain, and set aside to cool.
  • 2
    Shuck the corn, remove silks, then slice the kernels off the cob. Place kernels in a large bowl.
  • 3
    Add the radishes, red onion, tomatoes, black olives, queso fresco, mint and cilantro to the bowl with the corn. Toss to combine.
  • 4
    Make the dressing: Whisk together the olive oil, vinegar and lemon juice. Add kosher salt and freshly ground pepper to taste. Set aside.
  • 5
    Once the edamame is cool, add it to the bowl with the corn mixture. Toss to combine. Give the dressing a quick whisk, then pour over the salad. Toss to combine.
  • 6
    To serve, transfer salad to a serving bowl. Garnish with additional mint, the radish slices and queso fresco, if desired. Serve immediately.
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