Salad > Vegetable Salads > Latin American

Chocho and Corn Salad Recipe

Ingredients with Measurements:
- 2 cups cooked chocho, diced
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:

1. In a large bowl, combine the cooked chocho, corn kernels, red bell pepper, red onion, and cilantro.

2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.

3. Pour the dressing over the salad and toss to combine.

4. Serve immediately or refrigerate until ready to serve.

20 minutes
Temperature: Room temperature
Serving size: 4-6 servings

Nutritional information:
- Calories: 215
- Fat: 14g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 4g

Substitutions for ingredients:
- Chocho can be substituted with cooked chickpeas or black beans.
- Corn can be substituted with cooked quinoa or brown rice.
- Red bell pepper can be substituted with any other color bell pepper.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice or vinegar.

Variations:
- Add diced avocado for a creamier texture.
- Add diced tomatoes for a pop of color.
- Add crumbled feta cheese for a salty kick.
- Add diced jalapeƱo for a spicy twist.

Tips and tricks:
- Make sure to dice all the ingredients into similar sizes for a consistent texture.
- To save time, use canned chocho and corn.
- Adjust the amount of lime juice and salt to your taste preference.

Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves.

Garnishes:
- Extra cilantro leaves
- Diced avocado
- Crumbled feta cheese

Pairings:
- Grilled chicken or shrimp
- Fish tacos
- Quesadillas

Suggested side dishes:
- Tortilla chips
- Grilled vegetables
- Rice and beans

Troubleshooting advice:
- If the salad is too dry, add more olive oil or lime juice.
- If the salad is too salty, add more diced chocho or corn.

Food safety advice:
- Make sure to wash all the vegetables before using.
- Keep the salad refrigerated until ready to serve.

Food history:
- Chocho is a legume that is native to South America and is commonly used in Ecuadorian cuisine.

Flavor profiles:
- This salad is fresh, tangy, and slightly sweet.

Serving suggestions:
- Serve this salad as a side dish or as a light lunch.

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Region: Peruvian

Taste: Fresh, Tangy, Savory, Crunchy