Summer Vegetable “Ceviche”

Ingredients

• 1 cup edamame (or fresh lima beans)
• 1 teaspoon freshly 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 inch cubes
• 1 large orange bell pepper, finely julienned
• 1 pint heirloom cherry tomatoes, halved
• 1/2 cup coarsely chopped cilantro