Sautéed Escarole, Corn, and White Bean Salad

Cooking Light
Sautéed Escarole, Corn, and White Bean SaladRecipe
Escarole's bitter flavor mellows when cooked. Combine it with fresh corn and white beans for a refreshing main-dish salad recipe.
4 servings (serving size: about 1 3/4 cups)


+ Add To Shopping List
2 heads escarole, quartered lengthwise and rinsed
Cooking spray
2 ounces pancetta, chopped
1 medium zucchini, quartered and cut into julienne strips
1 garlic clove, minced
1 cup fresh corn kernels
1/2 cup chopped fresh flat-leaf parsley
1 (15-ounce) can navy beans, rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon black pepper


Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.

Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately.

Created date

August 2007

Nutritional Information

Calories 210
Caloriesfromfat 31 %
Fat 7.2 g
Satfat 2.4 g
Monofat 3.1 g
Polyfat 1 g
Protein 12.6 g
Carbohydrate 32.7 g
Fiber 14.4 g
Cholesterol 10 mg
Iron 4.1 mg
Sodium 634 mg
Calcium 199 mg