Cool Summer Salad

I was in an inventive mood and inspired by Anita Mabante Leach's presentation of the Jicama orange salad at the Phoenix Frida's Frida Kahlo birthday celebration so I invented my own take on it. It got good reviews so here it is along with Southwestern Succotash that was the result of the Maya's farm offering of fresh lima beans still in the pod. She and I were just amazed at the difference between these wonderfully bitey delights as compared to the scary canned things our parents tried for force us to eat as children. It is no wonder so many people of our generation dislike vegetables. They never had any real ones. I also made mini salsa by chopping tiny heirloom cherry tomatoes, tiny serrano chiles, tiny cipollini onions and added a bit of lime juice. Tasty.



Orange Jicama Salad

Julienne a big chunk of Jicama into one inch long sticks.
Combine with 2 cans of Trader Joe's mandarin oranges or halved segments of a regular orange.

Shake together about 2 tablespoons of mayo, 1 teaspoon of red chili powder and the juice of about 3 good sized limes.

Pour over the mixture and refrigerate. It turns orange from the chile powder and is cool and refreshing with a little bit of a bite.

Southwestern Succotash

Shell a pound of fresh lima beans and steam until just tender, about 15 minutes.
Combine with a can of corn. Add about 1/2 teaspoon of chopped fresh oregano. Shake together 1/3 cup olive oil (I used the Meyer Lemon Olive Oil from Queen Creek Olive Mill), 1 teaspoon red chili powder and the juice of half a lime. Stir into veggies.

MMMMMMMM!