Summer Vegetable & Nectarine “Ceviche”

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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. šŸ™‚ 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 jalapeƱo, 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
  1. 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.
  2. In a mini food processor, combine the the lime zest and juice with the olive oil, jalapeƱo and shallot; season the dressing with salt. Gently fold in the lima beans/edamame, corn, nectarines, avocado, Ā scallion,Ā pepper and tomatoes. Refrigerate the ā€œcevicheā€ for at least 2 hours. Fold in the cilantro just before serving and serve the ā€œcevicheā€ chilled.
MAKE AHEAD: The salad can be refrigerated for up to 8 hours.
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