1. Heat a sauté pan, add the olive oil, and sauté the carrots about 5 minutes, until they are half-cooked.
2. Add the corn and lima beans and continue to sauté at medium-high heat to caramelize vegetables a bit (another 5 to 7 minutes).
3. Add the onions and garlic and cook until fragrant, moving the vegetables continuously so as not to burn the garlic.
4. Season with salt and pepper to taste.
*If lima beans are unavailable, fresh green beans can be sliced into 1/4-inch pieces.
Recipe developed by Kendall College, School of Culinary Arts.