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Sautéed Escarole, Corn, and White Bean Salad

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“From Cooking Light.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute.
  4. Combine escarole, corn mixture, parsley, and beans in a large bowl.
  5. Add vinegar and remaining ingredients; toss well to coat. Serve immediately.

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