INGREDIENTS
3 cups
arugula
2 Tbsps
balsamic vinegar
1/4 tsp
black pepper
1/2 Tbsp
brown sugar
2 lbs
butternut squash
15 1/2 ozs
canned cannellini beans
1/2 cup
fresh basil
2 cups
fresh corn kernels
1 tsp
garlic
1/4 cup
olive oil
1/2 small
red onion
1/4 tsp
sea salt
1 large
shallot