INGREDIENTS
- – Creole cooked potatoes ½ kg.
- – Onion 1 unit.
- – Beans ½ unit.
- – White or yellow corn 6 models.
- – Semi-hard cheese 300 g.
- – Tomate ½ kg.
- Dressing:
- – Lemon Juice 2 models.
- – 150 cc oil.
- – Recent thyme to style.
- – Garlic 2 cloves.
- – Oregano.
- – Sal.
- – Romero.
- – Olive oil.
SOLTERITO SALAD, a spectacular Peruvian salad
PROCEDURE:
1. Lower the onion, the tomato into julienne strips and the cheese into cubes.
2. In a beforehand heated frying pan, add the olive oil, the garlic cloves and the cooked potatoes, season with rosemary, oregano, salt and pepper.
3. Take away from the warmth and add the peeled and beforehand cooked beans.
4. In a bowl, combine all the pieces with the knife-shelled corn.
5. Season with the dressing.
