Sautéed Escarole, Corn, and White Bean Salad

Sautéed Escarole, Corn, and White Bean Salad
Photo by www.myrecipes.com

Ingredients

  • 2 heads escarole, quartered lengthwise and rinsed
  • Cooking spray
  • 1 cup fresh corn kernels
  • 1 garlic clove, minced
  • 1 medium zucchini, quartered and cut into julienne strips
  • ½ teaspoon black pepper
  • 1 teaspoon extravirgin olive oil
  • + 4 more ingredients
    • 2 ounces pancetta, chopped
    • 2 tablespoons red wine vinegar
    • ½ cup chopped fresh flat-leaf parsley
    • 1 (15-ounce) can navy beans, rinsed and drained

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, zucc...

View full recipe at My Recipes

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