Cook Luma beans according to package instructions.

Drizzle the corn, red pepper and jalapeno with olive oil and sprinkle with salt. Grill on all sides, 3-5 minutes per side. Set aside to cool.

Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and dice the jalapeno.

Cut the kernels from the ears of corn.

Place lemon juice, olive oil, basil and salt in a food processor. With the motor running, drizzle in the olive oil.

In a large bowl, combine the dressing with the lima beans, corn and red peppers. Add the chopped jalapenos slowly, until desired level of spiciness is reached. Season again with sea salt and pepper as needed.

Chill in the refrigerator 1 to 2 hours.

Serve and enjoy!