Happy Friday!  If you like to make dinners ahead of time and eat the leftovers for lunch like I do, you will LOVE this recipe.  My Pilates friends passed this one along, and it’s delicious, filling and easy.  I made this dish for dinner on Tuesday, and the leftovers the next day at lunch were even better.  Everything stayed crunchy and the flavors came out even more.  I’ll be making this recipe more often as it warms up outside.  Another plus: Annabel loved it.  Yay for extra daylight and easy, healthy, family-friendly recipes!

| Veggie Salad with Jalapeño Vinaigrette  | (serves 4-6)

• 1 small bag frozen Lima beans
• 1/3 c fresh lime juice (2-3 limes)
• 1/4 c EVOO
• 2 scallion, thinly sliced
• 1 jalapeño thinly sliced, seeds discarded
• 1 small shallot, thinly sliced
• 2-3 ears of corn cut off the cob
• 1 avocado, diced
• 1 pint cherry tomatoes or grape tomatoes, halved
• 1 orange bell pepper, chopped
• Fresh basil, chopped
• 12 oz fresh shrimp, peeled and deveined

Cook Lima beans approx 20 min (or as package says).  Drain and season with coarse salt. Cool.  Whisk lime juice, EVOO, scallion, jalapeño and shallot.  Fold in corn, orange bell pepper, basil, Lima beans and avocado.  Grill or sauté shrimp and serve over the veggie salad.  Done!  Wasn’t that easy?!

I hope you have a great weekend.

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