Solterito

Ingredients

• •2 cups corn kernels
• •1 1/2 cups lima beans, cooked and drained
• •2 medium tomatoes, diced
• •1/3 cup red onion, finely diced
• •5 oz queso fresco, diced
• •1/3 cup Kalamata olives, halved
• •2 tbsp fresh parsley, chopped
• •2 tbsp fresh cilantro, chopped
• •3 tbsp fresh lime juice
• •2 tbsp olive oil
• •1/2 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Cook corn in boiling salted water 3–4 minutes until tender, then drain and cool.
2. 2Combine cooled corn, lima beans, tomatoes, red onion, queso fresco, olives, parsley, and cilantro in a large bowl.
3. 3Whisk lime juice, olive oil, salt, and black pepper until blended.
4. 4Pour the dressing over the salad and toss gently so the cheese keeps its shape.
5. 5Let stand 10 minutes before serving at room temperature or chilled.

💡 Cool the corn before combining it with the cheese; residual heat softens queso fresco and makes the salad look smeared instead of clean and chunky.

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