Join our community of Solution Seekers!

Sautéed Corn and Lima Beans

Sauteed Corn and Lima Beans
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2012

Nutritional Information

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

Quick Tip

Goat cheese
Crumbled Feta or goat cheese makes this simple sauté even more delicious.  

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.