“Delightful Colombian Arepa Chopped Salad: A Fresh and Healthy Snack for Your Summer Nibbles”

Allergens

Wheat, Dairy (in queso fresco)

Ingredients

• 2 cups corn flour
• 1 cup water
• 2 tbsp vegetable oil
• Salt to taste
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/2 avocado, diced
• 1/4 cup corn kernels
• 1/4 cup black beans, rinsed and drained
• 1/4 cup queso fresco, crumbled
• 1/4 cup cilantro leaves, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the corn flour, water, vegetable oil, and salt. Mix until a soft dough forms. Divide the dough into four equal portions, shape each into a round patty, and flatten slightly.
2. Heat a non stick skillet or griddle over medium heat. Cook arepas for about 5 minutes on each side or until golden brown and cooked through. Set aside to cool.
3. In a separate bowl, combine the cherry tomatoes, red onion, avocado, corn kernels, black beans, queso fresco, and cilantro leaves. Add lime juice, olive oil, salt, and pepper. Toss gently to mix.
4. Cut each arepa in half and serve topped with the chopped salad mixture.

Chef’s Insight

The key to perfect arepas is using the right consistency of dough. It should be soft, but not too sticky. Adjust the water and flour ratio as needed.

Notes

You can add more spices or herbs to the salad dressing for added flavor. Try adding a pinch of cumin or chili flakes for heat and zest.