Summer Vegetable "Ceviche"

Delighted by this month's issue of Food and Wine, celebrating summer vegetables, I was eager to try David Frenkiel and Luise Vindahl's Summer Vegetable "Ceviche," gracing the magazine's cover. Colorful summer veggies are tossed in a fresh squeezed lime marinade, for a bright and refreshing dish. Chunks of creamy avocado meet crisp bites of fresh corn, sweet nectarine, cherry tomato and orange bell pepper for unexpected balance. This is hands down the most colorful salad recipe I've run across, with crowd-pleasing appeal. Make this. It's fun and beautiful and the perfect answer to the summer heat.

Summer Vegetable "Ceviche": From Food and Wine August 2013 Issue

1. 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
2. 1 teaspoon finely grated lime zest
3. 1/3 cup fresh lime juice
4. 1/4 cup extra-virgin olive oil
5. 1 scallion, thinly sliced
6. 1 jalapeño, seeded and thinly sliced
7. 1 small shallot, thinly sliced
8. Sea salt
9. 1 1/2 cups fresh corn kernels (from 2 ears)
10. 2 nectarines, cut into thin wedges
11. 1 Hass avocado, cut into 1/2-inch cubes
12. 1 large orange bell pepper, finely julienned
13. 1 pint heirloom cherry tomatoes, halved
14. 1/2 cup coarsely chopped cilantro

1. 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.
2. 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.