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Sautéed Escarole, Corn, and White Bean Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.