Solerito: Peruvian Fava Bean and Tomato Salad

Ingredients

1/2 pound queso fresco, small dice

3 pounds fava beans in the pods

1 pound tomatoes, seeds removed, small dice

1/2 pound red onion, halved, heart removed, rinsed in cold water, finely diced

Choclo (Peruvian corn kernels), blanched in boiling water (*see note above in About section)

4 ounces extra virgin olive oil

3 Mexican limes, juiced

1/4 cup white vinegar

Huacatay leaves or cilantro, finely chopped, to taste

Salt and pepper to taste

Preparation

Shell the fava beans and blanch in boiling water (seasoned with salt). Immerse in an ice bath and remove the outer skin from the beans. Set beans aside.

Transfer the chopped ingredients to a bowl with the cooked fava beans and corn. Mix all the ingredients with the lime juice, vinegar and olive oil. Season to taste with salt and pepper and huacatay or cilantro.

Serve chilled.