I have difficulty coming up with interesting side dishes. When a friend asked us to come over for dinner the other night, she asked me to bring a side and I was stumped. Ridiculous. I told her that I would come up with something…. and then she asked me if I had received my Food & Wine magazine that same day– the dish featured on the cover looked tasty. 🙂 It looked gorgeous! Done. The results were bright and DELICIOUS. This recipe was adapted from Food and Wine, contributed by David Frenkiel and Luise Vindahl of greenkitchenstories.com. I started following their blog!
- 1 cup fresh baby lima beans or frozen edamame
- 1 teaspoon finely grated lime zest
- 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1 scallion, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1 small shallot, thinly sliced
- coarse salt
- 1 1/2 cups fresh corn kernels (from 2 ears)
- 2 nectarines, cut into thin wedges
- 1 Hass avocado, cut into 1/2-inch cubes
- 1 large orange bell pepper, finely julienned
- 1 pint heirloom cherry tomatoes, halved or grape tomatoes, quartered
- 1/2 cup coarsely chopped cilantro
- In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. (I cooked the edamame for 5 minutes.) Drain the beans and rinse under cold water.
- In a mini food processor, combine the the lime zest and juice with the olive oil, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans/edamame, corn, nectarines, avocado, scallion, pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.
MAKE AHEAD: The salad can be refrigerated for up to 8 hours.
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What gall!! A friend asks you to bring a side and then tells you which one?!? But it was delicious……..;)
It was fine! She knows that I expect the same kind of service from her. 🙂
I wanted to make this dish too. 🙂
Haha. The brook cook knows how to be a good guest😏
Really delicious. Fresh vegetables. Great with chips or on your salad -no need for dressing. Try it you’ll like it. Very healthy.
Thank you. I love the beautiful colors in this dish too.
Ha ha We take inspiration anywhere we can get it so why not nudge our friends to try out a recipe and bring it over for dinner. Love it. This salad is right up my alley. Be well, Tracey
My buddy would appreciate your support 🙂 It is true though!!