Thursday, August 7, 2014

Sufferin' succotash!

This summer succotash salad is full of crazy good colors and textures, including sweet nectarines, corn, peas (wishing I had lima beans) summer squash, shallots, rings of sweet mini chili peppers and spicy jalapeños, halves of mini grape yellow and orange tomatoes, and lastly, creamy avocado. It was dressed with simple, zesty citrus vinaigrette. The original recipe hails from Food & Wine magazine, where they call it a Summer Vegetable Ceviche, but sufferin' succotash… let's call it what it is!

1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced in rings
1 small shallot, thinly sliced
sea salt and freshly cracked black pepper to taste
1 cup fresh baby lima beans (or frozen, or peas)
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 jalapeño, seeded and sliced into thin rings
1 large orange bell pepper, sliced into thin rings
1 pint of colorful grape or cherry tomatoes, halved
1 /2 thin yellow summer squash, sliced into thin rings
1/2 cup coarsely chopped cilantro (optional)

If using fresh lima beans, cook them first. Shell the lima beans from pods and cook in a small saucepan of salted boiling water until tender, about 10 minutes. Drain the beans and rinse under cold water.

Make citrus vinaigrette by whisking the lime zest and juice with the olive oil, scallion and shallot in a large bowl; season with salt and pepper to taste. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper, jalapeño and tomatoes. You can refrigerate 2 hours in advance or serve immediately. Fold in the cilantro just before serving.

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