Andean Solterito Salad

If using frozen corn, cook it according to package directions until tender, then let it cool. If using fresh corn, blanch it in boiling water for 2 minutes, then cool.

In a large mixing bowl, combine the cooked cannellini beans, cooked corn kernels, halved cherry tomatoes, and finely diced red onion.

Add the crumbled queso fresco and chopped fresh cilantro to the bowl with the vegetables.

In a small separate bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper to create the dressing.

Pour the dressing over the salad ingredients in the large bowl.

Gently toss all the ingredients together until everything is well combined and coated with the dressing.

Serve immediately, or chill for 15-20 minutes for enhanced flavors.