← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 250 g frozen lima or broad beans
• 250 g sweetcorn kernels (or Peruvian choclo)
• 200 g Queso fresco, cut into 1 cm cubes
• 2 Tomato, seeded and diced
• 1 Red onion, finely diced
• 1 rocoto or green chilli, seeded and finely chopped
• 10 black (botija or Kalamata) olives, pitted and halved
• 1 handful parsley or coriander, chopped
• 4 tbsp Olive oil
• 2 tbsp white or red wine vinegar
• 1 Lime, juiced
• Salt
• Black pepper

Method

1. Boil the beans for 4–5 min, until tender, then drain and cool under cold water. Slip off the skins if using broad beans. Cook the corn for 3 minutes and cool too.
2. Rinse the diced onion in cold water for a minute and drain; this takes off the harsh edge.
3. Whisk the oil, vinegar, lime juice, a good pinch of salt and some pepper in a large bowl.
4. Add the beans, corn, cheese, tomatoes, onion, chilli, olives and herbs, toss gently and taste for salt and lime. Serve cool, as a starter or next to grilled meat.

Tips

• Make it up to 2 hours ahead, but add the tomatoes and cheese at the last minute so they stay fresh.
• Feta works if you can’t find queso fresco; go lighter on the salt.
• Rocoto is very hot: wear gloves to seed and chop it, and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru 196 flavors Peru Delights