large shallot, chopped
frozen lima beans
kosher salt and black pepper
- Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, until softened, 1 to 2 minutes.
- 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.