Best Peruvian Sarsa Salad Recipes

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PERUVIAN SARSA SALAD



Peruvian Sarsa Salad image

This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends.

Provided by carmenskitchen

Categories     Peruvian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup thinly sliced red onion
1/2 cup sliced radish
1/2 cup frozen lima beans, thawed
1/2 cup canned white hominy, drained
1/4 cup crumbled feta cheese
1/4 cup chopped bottled roasted red pepper
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 garlic cloves, minced

Steps:

  • Combine first eight ingredients in a large bowl. Combine lemon juice and the remaining ingredients; stir with a whisk. Drizzle dressing over salad and toss gently to combine.

Nutrition Facts : Calories 79.9, Fat 3.8, SaturatedFat 1.3, Cholesterol 5.6, Sodium 290.9, Carbohydrate 9.6, Fiber 2, Sugar 2.2, Protein 2.5

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)



Peruvian Pickled Onions (Salsa Criolla) image

A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

Provided by Rich Girl 319

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 4

Number Of Ingredients 11

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

Steps:

  • Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
  • Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g

HEALTHY PERUVIAN SARSA SALAD



Healthy Peruvian Sarsa Salad image

A tradition Peruvian sarsa salad with radishes, Lima beans, queso fresco, red pepper, red onion, cilantro mint, lime and olive oil dressing!

Provided by Tamara Andersen

Categories     Side Dishes

Time 27m

Number Of Ingredients 9

1/2 cup very thinly sliced red onion
1 cup Lima beans
1 bunch of radishes very thinly sliced
2 ounces queso fresco (small cubes)
2 tablespoons +/- red chile (minced (see post))
2 tablespoons cilantro and mint (or just cilantro chopped)
2 limes juiced + zest from 1 (about 2-3 tablespoons)
2 tablespoons olive oil
1/2 teaspoon sea salt and fresh ground pepper.

Steps:

  • Prep the onions - Add thin-sliced onions to a bowl of ice and water with a palmful of salt. Allow them to soak 15-30 minutes. Rinse and drain.
  • Prep the Lima beans - Cook the Lima beans until barely tender. Most frozen Limas are par-cooked. Read the package instructions. Mine cook 5-7 minutes.
  • Prep the remaining salad ingredients - If not serving immediately, wait on the avocado.
  • Mix up the lime dressing - Combine the lime zest and juice, olive oil, salt and pepper in a small jar. Shake well just before pouring on the salad.
  • Assemble the sarsa salad - Toss the Limas, onion, red chile or pepper, queso fresco, radishes, cilantro and/or mint, and salt/pepper with the dressing in a large bowl. Taste for seasoning and adjust if necessary. Serve with sliced avocado as desired. Enjoy!

Nutrition Facts : Calories 132 kcal, Carbohydrate 10 g, Protein 4 g, Fat 9 g, ServingSize 1 serving

PERUVIAN POTATO SALAD



Peruvian Potato Salad image

Make and share this Peruvian Potato Salad recipe from Food.com.

Provided by Vanessa

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs potatoes (new potatoes or a mixture of purple, white, and sweet potatoes)
8 ounces cheese (Muenster, white Mexican cheese, feta, or cottage cheese)
1 cup half-and-half cream or 1 cup evaporated milk
1 small serrano chili, seeds removed and chopped
1/4 cup finely chopped sweet onion
1 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup olive oil
1 teaspoon ground turmeric, to taste
lettuce (to garnish)
3 hard-boiled eggs, cut in quarters
12 olives

Steps:

  • Peel the potatoes and cut them into chunks. Boil them until tender when pierced with a fork. Drain and let cool in a medium-size bowl.
  • Combine the cheese, half & half or evaporated milk, the chilis, onion, salt, pepper, olive oil, and turmeric in a blender. Blend until smooth and creamy. Taste for salt and pepper.
  • Pour the sauce over the potatoes and toss to coat well.
  • Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.

Nutrition Facts : Calories 456.2, Fat 26.7, SaturatedFat 10.9, Cholesterol 145.1, Sodium 889, Carbohydrate 39.8, Fiber 4.7, Sugar 2.1, Protein 15.8

PERUVIAN SALAD



Peruvian Salad image

Make and share this Peruvian Salad recipe from Food.com.

Provided by pattikay in L.A.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 23

2 cups cooked long-grain rice
1 tablespoon chopped fresh parsley
1 bell pepper
1 small onion, sliced into rings
olive oil
4 ounces green beans, halved
1/2 cup baby corn
2 eggs, hard boiled and halved
1 -2 ounce ham, cut into slices (optional)
1 small avocado
lemon juice
3 ounces mixed salad greens
1 tablespoon capers
10 stuffed olives, halved
1 garlic clove, minced
4 tablespoons olive oil
3 tablespoons sunflower oil
2 tablespoons lemon juice
3 tablespoons plain yogurt
1/2 teaspoon prepared mustard
1/2 teaspoon sugar
salt
pepper

Steps:

  • make dressing by placing all ingredients in a bowl and whisking with a fork or whisk, till smooth.
  • Put the cooked rice in a large, glass salad bowl and spoon in half of the dressing.
  • Add chopped parsley, stir well and set aside.
  • Cut the pepper in half, remove seeds and pith, then place the halves, cut side down in a small roasting pan.
  • Add onion rings, sprinkle onion with a little olive oil, place the pan under a broiler and cook for 5-6 minutes till pepper blackens and blisters and onion turns golden. You may need to stir the onion so that it cooks evenly.
  • Stir onion in with rice. Put the pepper in a plastic bag and knot the bag. When the steam has loosened the skin on the pepper halves and they are cool enough to handle, peel them and cut into thin strips.
  • Cook the green beans in boiling water for 2 minutes, then add the corn and cook for 1-2 ninutes more, till tender. Drain vegetables, refresh under cold water and drain again.
  • Place in a large mixing bowl and add pepper strips, eggs and ham, if using.
  • Peel the avocado, remove the pit and cut into slices or chunks. Sprinkle with lemon juice.
  • Put the salad greens in a separate bowl, add the avocado and mix lightly. Arrange the salad leaves and avocado on top of the rice.
  • Stir in about 3 T of the dressing into the green bean mixture. Pile on top of salad.
  • Sprinkle the capers and olives on top and serve with remaining dressing.

Nutrition Facts : Calories 478.9, Fat 33.8, SaturatedFat 5.3, Cholesterol 107.2, Sodium 122.6, Carbohydrate 38.8, Fiber 5.8, Sugar 4.3, Protein 8.4

PERUVIAN AJI SALSA VERDE



Peruvian Aji Salsa Verde image

Classic Peruvian green sauce for chips. Can be as mild or spicy as you want. Not salsa in the typical latin restaurant sense of the word, just a unique savory and tangy sauce for dipping. Refrigerate and keep for weeks!

Provided by GoldsmithLissa

Categories     Peruvian

Time 5m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 8

1 bunch fresh cilantro, chopped including stems
3 jalapenos (this will be very hot, remove seeds or use less to taste)
1 garlic clove
1/2 teaspoon salt (or to taste)
1/4 cup olive oil
3 tablespoons mayonnaise
1/3 cup water
splash lemon juice

Steps:

  • Add all ingredients and blend until smooth.
  • Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
  • I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
  • Serve with bread or chips.

Nutrition Facts : Calories 112.2, Fat 11.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 249.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 0.3

PERUVIAN BEAN SALAD



Peruvian Bean Salad image

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories     Peppers

Time 15m

Yield 8 cups

Number Of Ingredients 13

2 garlic cloves, minced
1 tablespoon honey dijon mustard
1 tablespoon chopped pickled jalapeno pepper
1 pinch salt and pepper
1/4 cup red wine vinegar
1/4 cup olive oil
19 ounces chickpeas
19 ounces black beans
19 ounces mixed beans
1 yellow pepper, coarsely chopped
1 ripe avocado, chopped
1 pint grape tomatoes, sliced in half
1/2 cup chopped parsley

Steps:

  • In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
  • Whisk in oil.
  • Drain and rinse beans, then place in a large bowl.
  • Add pepper, avocado, tomatoes and parsley.
  • Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
  • Cover and refrigerate up to 2 days.

Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9

SALSA CRIOLLA



Salsa Criolla image

This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Provided by Kay Chun

Categories     condiments, vegetables

Time 5m

Yield 3 cups

Number Of Ingredients 6

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

Steps:

  • In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

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