This is a straightforward bean-and-corn salad dressed with olive oil and white wine vinegar โ ready in 40 minutes, no oven required. Choclo, the large-kernel Andean corn, is starchier and chewier than standard sweet corn, which means it holds its shape and gives the salad real substance. That texture, paired with creamy fava beans, cherry tomatoes, and red onion, makes it filling enough to stand alone as a light meal.
What makes this version work
Two things matter here. First, the ice bath after blanching the fava beans isnโt optional โ it stops the cooking immediately and keeps them bright green instead of drab and olive-colored. Skip it and youโll also lose some of that firm, creamy texture that makes favas worth the effort. Second, the dressing is intentionally simple: just olive oil, white wine vinegar, salt, and pepper. That restraint is the right call because choclo has a mild, nutty flavor that a heavier dressing would bury. Whisk until the oil and vinegar actually come together rather than just pouring them on separately โ it makes a real difference in how evenly the salad coats.
Make-ahead notes
You can cook the choclo and blanch the fava beans up to two days ahead โ store them in separate airtight containers in the fridge. The cherry tomatoes and red onion can be prepped the night before and kept refrigerated. Dress it at the table โ a pre-dressed salad goes limp fast, especially the tomatoes, which release liquid quickly once they hit acid. If youโre bringing this somewhere, pack the dressing in a small jar and toss everything together on arrival. Fully assembled and dressed, leftovers keep for about one day; after that the corn softens and the onion flavor takes over.
If something goes sideways
- The fava beans taste bitter: Fresh favas have a thin inner skin around each bean that can be quite bitter. After blanching, slip each bean out of its skin by pinching one end โ it takes a couple of minutes but fixes the problem entirely.
- The choclo is still tough after 5 minutes: Frozen choclo often needs closer to 8โ10 minutes because the kernels are much larger than standard corn. Keep cooking and test by pressing a kernel โ it should give without being mushy.
- The dressing tastes flat: Taste it before you pour it on. White wine vinegar varies in sharpness by brand. If it tastes dull, add a small pinch more salt first โ that usually fixes it before you reach for more vinegar.
- The salad is watery at the bottom of the bowl: Tomatoes are usually the culprit. Halve them just before combining, not ahead of time, and make sure the choclo and beans are fully cooled and drained before you mix everything together.
- The red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. It takes the raw edge off without losing the crunch.
Bolivian Choclo (Corn) and Fava Bean Salad
Ingredients
- 2 cups choclo (large-kernel corn), cooked Preferably fresh, but frozen is also acceptable
- 1 cup fresh fava beans, shelled and blanched Look for bright green pods
- 1 cup cherry tomatoes, halved Use heirloom varieties for color variety
- 1 medium red onion, thinly sliced Preferably organic
- ยผ cup fresh cilantro, chopped Ensure it is well washed
- 2 tablespoons olive oil Extra virgin for best flavor
- 1 tablespoon white wine vinegar Or substitute with apple cider vinegar
- 1 teaspoon sea salt Adjust to taste
- ยฝ teaspoon ground black pepper
Instructions
- Prepare the Ingredients: Begin by cooking the choclo. In a pot of boiling water, cook the choclo for about 5 minutes if using fresh or until tender if using frozen. Drain and let cool. Shell the fava beans, removing the outer pod, then blanch the beans by boiling for 2โ3 minutes followed by a rapid cool-down in ice water. This keeps them vibrant green.
- Combine the Salad: In a large mixing bowl, combine the cooled choclo, blanched fava beans, cherry tomatoes, red onion, and chopped cilantro. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper until emulsified.
- Dress the Salad: Drizzle the dressing over the prepared salad ingredients. Gently toss to ensure even distribution of flavors.
- Chill and Serve: If possible, let the salad sit for 30 minutes in the refrigerator to allow the flavors to meld. Serve chilled in individual bowls garnished with a sprig of cilantro.
Notes
Nutrition
Your questions, answered
Can I use regular sweet corn instead of choclo?
Yes, but the salad will be noticeably different. Choclo kernels are larger, starchier, and chewier, which gives the salad more body โ sweet corn is softer and sweeter, so the result will be lighter and less filling.
Can I use frozen or canned fava beans instead of fresh?
Frozen fava beans work well here โ just thaw and blanch them as you would fresh. Canned favas are already soft, so skip the blanching, but drain and rinse them well and expect a slightly mushier texture.
Where do I find choclo?
Latin American grocery stores are your best bet, either fresh or frozen. Frozen choclo is widely available and works fine in this recipe โ look for it labeled as โchocloโ or โPeruvian cornโ in the freezer aisle.
Is this salad good served warm, or does it need to be cold?
It works at room temperature, which is actually the easiest option on a weeknight โ just let the cooked components cool for 10โ15 minutes rather than fully chilling them. Serving it cold straight from the fridge is fine too, but the flavors are a little more muted when very cold.