Fiambre (Guatemalan Cold Salad)

Vegetables (a combination of)

• 3 carrots , sliced or diced
• 2 cups green beans
• ½ cauliflower , cut in small florets
• ½ cabbage , thinly sliced
• 4 oz. asparagus
• 1 cup green peas
• 1 (14 oz) can beets , sliced
• 1 cup canned corn
• 1 cup hearts of palm
• 3 pacaya flowers (in jars or cans)
• ½ cup pickled baby corns
• ½ cup Pickled pearl onions
• 4 tablespoons capers
• 12 green olives
• A few leaves lettuce
• 4 radishes , carved in roses (for garnish)

Meats (a combination of)

• 4 oz. butifarra (sausage made with anis and other spices)
• 4 oz. cecina (dried smoked and salted beef)
• 12 oz. chicken breast , cooked
• 4 oz. chorizo Colorado (red chorizo sausage), sliced
• 4 oz. black chorizo sausage , sliced
• 4 oz. yellow chorizo sausage , sliced
• 4 oz. hot dog , cooked and sliced
• 4 oz. ham , cut in long strips
• 4 oz. longaniza (sausage with mint and chili pepper
)
• 4 oz. salami , cut in large cubes
• 4 oz. mortadella , cut in large cubes

Eggs and Dairy (a combination of)

• 4 hard-boiled eggs , halved
• ½ lb cheddar cheese , sliced
• 12 oz. queso fresco (fresh cheese), crumbled
• 12 oz. Zacapa cheese (or parmesan)

Caldillo (dressing)

• ½ bunch parsley , chopped
• 1 sprig thyme
• 1 sprig oregano
• 2 cups vinegar
• 1 cup olive oil
• 3 tablespoons mustard
• 2 tablespoons sugar
• ½ teaspoon black pepper
• salt (to taste)