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Summer Fruit & Vegetable Salad
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Try this salad at your next barbecue, it’s a crowd pleaser. A variety of flavors create this festive side dish.
|2 nectarines, (cut into thin wedges)|
|1/3 cup lime juice|
|1 jalapeño, (seeded and thinly sliced)|
|1 pint cherry tomatoes, (halved)|
|1 cup baby lima beans|
|1 1/2 cups corn kernels|
|1 avocado, (cut into 1/2-inch cubes)|
|1 teaspoon lime zest, (finely grated)|
|1/4 cup extra-virgin olive oil|
|1 orange bell pepper, (finely julienned)|
|1/2 cup cilantro, (coarsely chopped)|
|1/8 teaspoon sea salt|
- Boil water in a saucepan then add lima beans. Cook for 10 minutes. Drain water and rinse in cold water.
- Whisk together jalapeño, lime zest and olive oil in a large bowl Add salt to season dressing.
- Mix in orange pepper, corn, avocado, lima beans and nectarines. Mix well and place in refrigerator for 2 hours.
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