Heat 2 Tbsp. extra-virgin olive oil on low in a medium nonstick skillet. Cook 1/4 cup diced onion and 1 cup corn (white and yellow) for 5 min. (The corn should have no color.) Add 1/2 cup sugar snap peas; 3/4 cup canned white beans; 1 1/2 tsp. kosher salt; and 1/2 tsp. black pepper. Raise heat to high, and cook, about 1 min. Add 1 tsp. nondairy butter (like Earth Balance) or regular unsalted butter. Add 1/2 cup halved cherry tomatoes, tossing quickly; remove from heat. Garnish with basil and chervil.
Recipe by Christopher House, the chef at Cal-a-Vie health spa in Southern California.