Sauteed Escarole, Corn, and White Bean Salad

By Jaclyn

Ingredients

• 1 head escarole, quartered lengthwise and rinsed
• 1 med zucchini, quartered and julienned
• 1 garlic clove, minced
• 1 c. fresh corn kernels
• 1 (15 oz) can navy beans, rinsed and drained
• 2 T red wine vinegar
• 1 tsp. extra virgin olive oil

Preparation

Step 1

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

2.) Wipe skillet with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add zucchini and garlic to pan and cook 2 minutes or until tender. Add corn and beans, cook 1 minute.

3.) Combine escarole, corn mixture, and beans in a large bowl. Add vinegar and olive oil. Toss well to coat.