Summer Vegetable Salad

Gotta love the vibrancy here!

©PEGhardee

©PEGhardee

1 cup fresh Lima beans
Zest of 1 lime
Juice of 1 lime
1/4 cup olive oil
1scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1small shallot, thinly sliced
1/8 t sea salt
2 ears fresh corn kernels
2 nectarines, cut into thin wedges
1 avocado, cubed
1 orange bell pepper, finely julienned
1 pint cherry tomatoes, halved
1/2 bunch fresh cilantro, chopped

Cook Lima beans in salted boiling water 10 minutes, until tender.
Drain and rinse under cold water.
In large bowl, whisk together lime zest, lime juice, olive oil, scallion, jalapeño, and shallot.
Sprinkle with salt.
Gently fold in Lima beans, corn, nectarine, avocado, bell pepper, and tomatoes.
Refrigerate 2 hours.
Fold in cilantro.
Serve cold or room temperature.

Food and Wine, August 2013.

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