Peruvian Chopped Salad

Cook lima beans according to package directions. Drain and rinse in cool water. Set aside.

In a large bowl, whisk together olive oil, vinegar, lemon juice, and salt and pepper. Whisk vigorously for 1 minute.

Add cooled beans and corn, radishes, red onion, all but 2 tablespoons of the queso fresco, jalapeno, black olives, mint, and cilantro. Toss until well mixed.

If serving right away, add tomatoes and toss once more. If not, chill covered until ready to serve and add tomatoes just before serving.

When ready to serve, garnish with remaining queso fresco. Enjoy!

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