What makes solterito such a good side
Solterito is a Peruvian vegetable salad with variations from kitchen to kitchen. Fava beans, corn, tomatoes, onion and fresh cheese make a satisfying combination: the beans are tender, the corn adds sweetness, and the cheese softens the sharp edge of a citrus dressing. Serve it beside grilled fish, roasted vegetables or a simple meal of rice and beans.
For four side servings, start with about 1½ cups cooked, peeled fava beans, 1½ cups cooked corn kernels, two medium tomatoes, a quarter of a red onion and 4 ounces of queso fresco. You will also need olive oil, lime juice, salt and pepper. Chopped parsley or cilantro is optional. Treat these amounts as a starting point; the method matters more than an exact ratio.
Prepare each ingredient before mixing
Cook fresh fava beans until tender, then cool them before removing their outer skins if those skins feel tough. Frozen favas are convenient; cook them according to the package directions and peel them if needed. Drain either kind well and spread the beans on a plate to cool. They should hold their shape when lifted, not be so soft that they smear between your fingers.
Cook fresh or frozen corn, then cool and drain it. If using corn cut from a cob, separate any clumps with your fingers rather than a spoon pressed against the bowl. Dice the tomatoes into bite-size pieces and let excess juice drain away. Finely slice or dice the onion so it distributes evenly. Cut the queso fresco into small cubes, keeping them cold until you are ready to finish the salad.
Dress the sturdy ingredients first
Whisk two tablespoons of olive oil with one tablespoon of lime juice, a little salt and black pepper. Taste before adding more lime: the dressing should brighten the vegetables without overwhelming the mild beans and cheese. If your tomatoes are particularly tart, a little less lime may be enough.
Place the corn and onion in a wide bowl and toss them with most of the dressing. Add the drained tomatoes and turn them through once or twice. Dressing these ingredients first means the favas will not have to endure repeated stirring while you distribute the oil and seasoning. A wide bowl also gives the ingredients room to move without piling their full weight on the beans.
Fold in the beans and cheese without crushing them
Scatter the fava beans over the dressed vegetables. Slide a broad spoon or flexible spatula down the side of the bowl, lift from the bottom and turn the mixture over gently. Rotate the bowl and repeat only until the beans are distributed. Avoid pressing the spoon through the center or vigorously tossing the salad in the air; both can split tender beans.
Add the queso fresco last and make just one or two more folds. Its cubes can crumble pleasantly at the edges, but adding them late keeps the salad from becoming creamy throughout. Sprinkle on herbs, if using, and taste a forkful that includes a bean, tomato and cheese. Add the reserved dressing or another pinch of salt only if needed. If you make the salad ahead, hold back the cheese and final seasoning until serving.
Keep it fresh and handle it carefully
Use clean utensils and a clean work surface, especially if preparing this salad alongside raw seafood or meat. Choose queso fresco made with pasteurized milk and follow its package storage directions. Keep the finished salad refrigerated until serving, and return leftovers to the refrigerator promptly. If the tomatoes release more liquid as the salad sits, give it a gentle fold rather than a vigorous stir.
Solterito is flexible: diced cucumber or bell pepper can add crunch, and different cooked corn varieties will change its texture. Whatever you add, keep the pieces small enough to share a forkful but large enough to remain distinct. That balance—and a light hand at the final toss—lets the fava beans stay whole.
