If you are looking for a great salad recipe for the holiday weekend, look no further! 

I have a tendency to hoard old cooking magazines.  Any other magazines I toss in the recycling bin but I have a hard time parting with my old cooking ones.  I found this recipe in an old issue of Food and Wine as I was going through them to toss out.  This salad blew my mind.  The jalapeno dressing is so bright and flavorful.  It really makes this salad pop.  The original recipe calls for nectarines too but I could not find any and honestly it was great as is.  The original recipe also calls for fresh lima beans but I used frozen and cooked them myself. 

This salad will be made all Summer long.

|| S U M M E R  V E G E T A B L E  C H O P P E D  S A L A D  + J A LA P E N O  

 V I N A I G R E T T E ||

adapted via old issue of Food and Wine

– 1 small bag frozen lima beans

– 1/3 cup fresh lime juice ( 2 limes juiced)

-1/4 cup olive oil

– 1 scallion thinly sliced

– 1 jalapeno thinly sliced

– 1 small shallot thinly sliced

– 2- 3 ears of corn cut off the cob.

– 1 avocado diced

– 1 pint heirloom cherry tomatoes halved

– 1 orange bell pepper thinly sliced

– fresh basil chopped

Place lime beans in a pot filled with water and bring to a boil.  After water comes to a boil cover and let simmer about 15-20 minutes.  When they are fork tender drain and immediately season with coarse salt.

In a large bowl whisk together lime juice, olive oil, scallion, jalapeno, and shallot.  Season with salt and pepper.

Fold in lima beans, corn, tomatoes, bell pepper, and avocado.  Add basil right before serving.

If you want to make this ahead wait and add the avocado right before serving too.

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