Summer Salad

My family has been on this island for something close to forty five summers and we just bought an air conditioner yesterday. I don’t know if it is the hottest July in forty five summers or the relief I, the very pregnant sister, and Anna, the bride to be sister, just needed to get by.

In any case it feels great and my sister’s wedding is officially tomorrow. There are four houses and countless hotel rooms filled with family and friends scattered across the island. We’re eating a lot, playing a lot, and having a ball. I made us a no-cook dinner before the blessed air conditioner arrived. This summer vegetable “ceviche” was on the menu and is something I will make again.

Ps. Dylan is the only person I know who has fabulous humidity hair. I look like Elvis.

SUMMER VEGETABLE “CEVICHE” 
from Food and Wine August 2013
serves 8

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 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 1/2″ cubes
1 orange bell pepper, finely julienned
1 pint cherry tomatoes, halved
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, jalapeno, and shallot: season with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper, and tomatoes. Refrigeratre the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.