Summer Vegetable Ceviche

• 1 cup fresh baby lima beans (from about 11/2 pounds in the pod or other shelling bean.) I used canned beans.
• 1 teaspoon finely grated lime zest
• 1/3 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1 scallion, thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 small shallot, thinly sliced
• Sea Salt
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 2 nectarines, cut into thin wedges
• 1 Hass Avocado, cut into 11/2 inch cubes
• 1 large orange bell pepper, finely julienned
• 1 pint heirloom cherry tomatoes, halved
• 1/2 cup coarsely chopped cilantro

1. 1. In small saucepan of salted boiling water cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under water.
2. 2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno 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.
3. Make Ahead: The salad can be refrigerated for up to 8 hours.

fresh baby lima beans, lime zest, lime juice, extravirgin olive oil, scallion, shallot, salt, corn kernels, nectarines, avocado, orange bell pepper, tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/summer-vegetable-ceviche-52426601 (may not work)