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Fava Bean and Feta Salad

Fava Bean and Feta Salad

Preparation time: 15 minutes | Serves 4


  • 2 potatoes
  • 1 cup (175 g) cooked fava (broad) beans
  • ½ red onion, diced
  • 2 tomatoes, skinned, seeded, and diced
  • 50 g pitted black olives, halved
  • 175 g queso fresco or mild feta
  • 1¼ cups (175 g) corn kernels, boiled
  • 1 rocoto or habanero chilli, seeded, membrane removed, and chopped
  • 1 tablespoon chopped parsley
For the dressing:
  • 1½ teaspoons oregano, chopped
  • 4 tablespoons white wine vinegar
  • ½ cup (120 ml) olive oil
  • 1½ teaspoons salt


  • Bring a large saucepan of water to a boil over medium-high heat, add the potatoes, and simmer for 12–15 minutes, or until cooked through.
  • Drain, let cool, and then dice.
  • In a bowl, combine the potatoes, fava (broad) beans, onion, tomatoes, olives, queso fresco, corn, and chilli, and mix well.
  • In a separate bowl, combine the oregano, vinegar, olive oil, and salt, and whisk thoroughly.
  • Add the dressing to the salad and toss lightly.
  • Stir in the parsley and serve.


Source: 'Peru - The Cookbook' by Gastón Acurio, available at The Triggerfish Cookshop

About the book: Peruvian food offers an abundance of healthy and unique ingredients. Gastón Acurio is Peru's most famous and popular chef , introducing the world to over 500 recipes from Peru's home kitchens through this definitive guide to Peruvian cooking..  

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