Steps
- Boil 1 cup of fresh shelled fava beans in salted water for 5 minutes. Drain, peel off the skins, and cool.
- Combine with ½ cup of diced red onion, 1 cup of seeded diced tomato, 1 cup of cooked Peruvian giant white corn, and 1 cup of cubed queso fresco.
- Add ¼ seeded diced rocoto chili, 3 tablespoons of red wine vinegar, and 3 tablespoons of olive oil. Season with salt and pepper. Fold in ¼ cup of sliced pitted black olives and 2 tablespoons of chopped parsley.