R emember way back when dinner was a scary time? The meat was dry, the potatoes weren’t bad, the rolls were semi-burnt but the vegetables - oh god, the vegetables. Vegetables in the past were boiled till they turned a darker color or they became mush. The green beans were penetrable with a spoon, the greens were bitter, and the lima beans were just revolting. In Peru, however, you have nothing to fear for the lima bean is dressed in pepper sauce, cheese, and olives. Soltero in Spanish means single which makes somewhat sense for the name of this salad. The focus is on the lima bean as the majority of this salad is comprised of the little starchy vegetable. It is a simple, humble salad, great for a filling take along lunch. Soltero ¼ cup shredded non-dairy cheese 2/3 cup lima beans ¼ of a large onion, sliced thin 5 olives, sliced thin 5 cherry tomatoes, halved 1 tbsp aji pepper paste 1 tbsp lime juice Cilantro for garnish Boil the lima beans until just tender then rinse with cold water and transfer into a bowl. Slice the onions, olives and halve the tomatoes and add them to the bowl. Toss the mixture with the cheese, lime juice and pepper paste then refrigerate for a few hours or overnight. Easy, no? Oh and don’t forget the cilantro.