Ingredients
1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean (such as 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 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

Directions
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 and eaten over the course of a week! 

Quinoa Corn Edamame

YIELDS ABOUT 4 CUPS

INGREDIENTS:
2 cups frozen, shelled, edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just green parts)
½ red sweet bell pepper, diced
2 Tbsp minced fresh cilantro
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepper
dash of cayenne

STEP 1:
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

STEP 2:
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.

STEP 3:
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours

Recipe found on 86 lemons.