Ensalada Miraflores Corn Bean and Cheese Salad From Ceviche: Peruvian Kitchen
Ingredients
- 3 ears choclo or other corn
- 1 tablespoon olive oil
- 3 1/2 ounces (100 g) bacon lardons
- 1 (7 ounce/200 g) can butter beans, drained and rinsed
- 1 large red onion, cut into 3/8 inch (1 cm) dice
- 4 large tomatoes, seeded and cut into 3/8 inch (1 cm) dice
- 1/4 rocoto chili, seeded and very finely chopped
- 7 ounces (200 g) queso fresco or feta cheese, cut into small cubes
- 1 tablespoon finely chopped flat-leaf parsley
- Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- A pinch of superfine sugar
- A squeeze of lime juice
- Salt and freshly ground black pepper
Instructions
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