This is one of my favorite salads because it is very filling and you can also just keep it in the fridge and snack on it whenever hunger strikes. It is a recipe from the city of Arequipa in Peru. It is usually made with queso fresco, rocoto (chili pepper) and Peruvian corn (which is much bigger and less sweet than the normal yellow corn you find in any other country). Since I can’t find those ingredients here, I replaced them for feta, normal corn and a small red chili. It is usually not eaten with quinoa but I like that it adds an extra texture and more protein to the dish.
1 cup of cooked quinoa (normal white quinoa or a mix)
2 cups of fava beans, cooked and peeled
2 corns, cooked and kernels removed from the cob
½ red onion, diced
150g feta cheese, diced
¼ cup of Kalamata olives, pitted and diced
¼ cup of green olives, pitted and diced
½ teaspoon of red chili, chopped (add more if you like)
2 tablespoons of chopped cilantro
Juice of one lime
3 tablespoons of extra virgin olive oil
3 tablespoons of white vinegar
To make this salad, just mix all of the ingredients in a bowl and season with lime juice, vinegar and olive oil. Add salt and pepper to taste.