Salpicón I
==========
*Serves 4 to 6*

leftover grilled beef, beef, pork, or lamb cut into bite-sized pieces
leftover pasta, potato salad, cooked beans, or cooked carrots
hard-cooked eggs
olives, capers, or roasted red peppers
grilled eggplant or zucchini
chopped scallions
tomatoes
ají, chopped
aliño
lettuce or salad greens

ALIÑO
Emulsify 3 parts extra-virgin olive oil with 1 part lemon juice or 
vinegar. Add chopped cilantro or Italian parsley. Season with salt 
and pepper.

Mix any or all of the above ingredients except salad greens together
in a wood or glass salad bowl. Add aliño, toss, and allow to marinate 
for 30 minutes. Add salad greens, toss, and serve. 

Salpicón II
===========
*Serves 4 to 6*

2 medium potatoes, unpeeled
1 large carrot, unpeeled
Salt, to taste
½ c fresh or frozen green peas
½ c fresh or frozen corn kernels
½ c fresh or frozen green beans, cut into ¼-inch pieces, optional
2 hard-cooked eggs, cubed
2 cups cooked poultry, beef, pork or lamb or cooked shellfish, cut
  into ¼-inch cubes
¼ c whole ripe olives 1 scallion, chopped
1 head Boston lettuce, finely shredded
1 ripe avocado, cut into ¼-inch cubes, optional
1 ripe tomato, peeled, seeded, and diced, optional
½ c vegetable or extra-virgin olive oil
3 T freshly squeezed lemon juice or white wine vinegar
Freshly ground black pepper, to taste
2 T finely minced fresh parsley or cilantro.

Place the potatoes and carrot in a medium saucepan; cover with cold 
water, and add salt. Bring to a boll, reduce the heat, and simmer 
partly covered until tender, 20 to 25 minutes Drain, and let cool. 
Peel the vegetables, and cut into a ¼-inch dice.

Bring a pot of salted water to a boll. Add the peas, corn, and green 
beans, and cook uncovered until crisp-tender, 10 minutes. Drain and 
refresh under cold running water.

In a large bowl, combine the cooked vegetables with the eggs, meat, 
olives, scallion, lettuce, avocado, and tomato. Add the oil, lemon 
juice, salt, and black pepper. Toss to combine. Sprinkle with the 
fresh parsley, and serve at once.