Fiambre-Inspired Guatemalan Cold Salad with Pickled Vegetables and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, chilled salad combining pickled baby corn, beets, olives, and fresh vegetables with a zesty vinaigrette, inspired by the traditional holiday dish Fiambre. This latin american-inspired salads (vegetarian) ready in about 30 minutes pairs sliced baby corn, diced cooked beets, pitted and halved kalamata olives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 6 Latin American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified and smooth.
  2. Step 2: In a large mixing bowl, combine 1 cup sliced baby corn, 1 cup diced cooked beets, 1/2 cup halved kalamata olives, 1/2 cup cooked green peas, 1/2 small thinly sliced red onion, 4 cups torn lettuce leaves, and 1 cup blanched cauliflower florets.
  3. Step 3: Pour the vinaigrette over the vegetables and toss gently to coat all ingredients evenly.
  4. Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled as a refreshing, colorful side dish.

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Frequently asked questions

How long does Fiambre-Inspired Guatemalan Cold Salad with Pickled Vegetables and Olives take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fiambre-Inspired Guatemalan Cold Salad with Pickled Vegetables and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced baby corn from drying out.

Can I substitute ingredients in Fiambre-Inspired Guatemalan Cold Salad with Pickled Vegetables and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fiambre-Inspired Guatemalan Cold Salad with Pickled Vegetables and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fiambre-Inspired Guatemalan Cold Salad with Pickled Vegetables and Olives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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