Ingredients with Measurements:
- 2 cups cooked mote (Peruvian corn)
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup lime juice
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the cooked mote, red onion, red bell pepper, yellow bell pepper, 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 chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- If you can't find mote, you can substitute with hominy or regular corn.
- You can use any color bell pepper you prefer.
Variations:
- Add diced avocado for extra creaminess.
- Add diced tomato for extra freshness.
- Add diced jalapeno for extra heat.
Tips and Tricks:
- To cook the mote, soak it overnight in water with a pinch of baking soda, then rinse and boil in fresh water for 30 minutes or until tender.
- You can make the salad ahead of time and store it in the fridge for up to 2 days.
Storage Instructions:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- None needed, serve chilled.
Presentation Ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra cilantro.
Garnishes:
- Extra cilantro
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
- Serve with a side of rice or quinoa.
Troubleshooting Advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more lime juice.
Food Safety Advice:
- Make sure to rinse the mote thoroughly before cooking.
Food History:
- Mote is a type of corn that has been cultivated in Peru for thousands of years.
Flavor Profiles:
- The salad is fresh, tangy, and slightly sweet.
Serving Suggestions:
- Serve as a side dish or as a light lunch.
Related Categories
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Region: Peruvian