Andean Salad
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 Peruvian giant kernel corns on the cob (or just the kernels), cooked (replace with any other corn if you can't find this)
  • 2 cups fava beans, cooked
  • 1 cup baby tomatoes (the smallest you can find, or cherry tomatoes)
  • 1 cup aguaymantos (you may find them as goldenberries or pichuberries)
  • 1 cup Andean cheese (or queso fresco or feta) I used Peruvian queso de Paria
  • 1 cup black (alphonso or botija) olives, pitted and sliced
  • 1 cup California raisins (a mixture of golden and dark)
  • Salt and pepper
  • 1 cup leftover sweet potato puree (or 2 boiled or baked sweet potatoes, diced)
  • Cilantro leaves
  • ½ cup sprouts (optional)
  • Baby spinach leaves
  • Dressing:
  • 6 teaspoons aji amarillo paste (or more to taste)
  • 1 cup Greek yogurt, natural
  • 2 tablespoons olive oil
  • 1-2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt and pepper to taste
  1. In a bowl combine corn kernels, fava beans, baby tomatoes, golden berries, cheese, olives, and raisins. Season with salt and pepper.
  2. With two small spoons make little balls with the sweet potato puree, if using. You might want to make little balls, roll them in grated bread or cooked quinoa and deep fried them. Or just use boiled or baked sweet potato cubes.
  3. Garnish with cilantro leaves.
  4. Line four plates with baby spinach leaves. Serve the salad on top of the spinach, and sprinkle with sprouts. Serve the garnish on the side, or you can dress the salad before serving.
  5. Garnish:
  6. Combine the ingredients in a small bowl, making sure it is runny. If too thick, add a tablespoon of water or orange juice.
  7. *Make sure to add the aji amarillo paste a teaspoon at a time, testing as you go, so the dressing won´t be overly spicy.
  8. Serve immediately.
Recipe by PERU DELIGHTS at