Sautéed Corn and Lima Beans

Sauteed Corn and Lima Beans
Raymond Hom
The sweet corn complements the peppery arugula in this 10-minute side.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

2
tablespoons
olive oil
1
large shallot, chopped
1 1/2
cups
frozen corn
1 1/2
cups
frozen lima beans
kosher salt and black pepper
2
cups
baby arugula

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, until softened, 1 to 2 minutes.
  2. Add the corn and lima beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until heated through and tender, 3 to 4 minutes. Fold in the arugula.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 185
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 344 mg
  • Protein 5 g
  • Carbohydrate 25 g
  • Sugar 1 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 53 mg
What does this mean? See Nutrition 101.