Sautéed Escarole, Corn, and White Bean Salad

Name: Sautéed Escarole, Corn, and White Bean Salad
Yield: 4 servings (serving size: about 1 3/4 cups)
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

Sautéed Escarole, Corn, and White Bean Salad was pinched from <a href="http://www.myrecipes.com/recipe/sauted-escarole-corn-white-bean-salad-10000001654647/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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2 heads escarole, quartered lengthwise and rinsed

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Cooking spray

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2 ounces pancetta, chopped

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1 medium zucchini, quartered and cut into julienne strips

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1 garlic clove, minced

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1 cup fresh corn kernels

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1/2 cup chopped fresh flat-leaf parsley

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1 (15-ounce) can navy beans, rinsed and drained

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2 tablespoons red wine vinegar

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1 teaspoon extravirgin olive oil

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1/2 teaspoon black pepper

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