Summer Vegetable "Ceviche"

Summer Vegetable "Ceviche"  

Source: http://www.foodandwine.com/recipes/summer-vegetable-ceviche

INGREDIENTS
* 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
* 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
* Sea salt
* 1 1/2 cups fresh corn kernels (raw, 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
* 1/2 cup coarsely chopped cilantro

HOW TO MAKE THIS RECIPE
In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes.
Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange 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.