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Sautéed Escarole, Corn, and White Bean Salad

Sautéed Escarole, Corn, and White Bean Salad
Sautéed Escarole, Corn, and White Bean Salad is a gluten free and dairy free side dish. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 8g of fat, and a total of 274 calories. This recipe serves 4. Head to the store and pick up pepper, extravirgin olive oil, escarole, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Heat a large nonstick skillet over medium-high heat.
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Frying PanFrying Pan
2
Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.
Ingredients you will need
EscaroleEscarole
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Frying PanFrying Pan
3
Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Paper TowelsPaper Towels
Frying PanFrying Pan
4
Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender.
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PancettaPancetta
ZucchiniZucchini
GarlicGarlic
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Frying PanFrying Pan
5
Add corn; cook for 1 minute.
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CornCorn
6
Combine escarole, corn mixture, parsley, and beans in a large bowl.
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EscaroleEscarole
ParsleyParsley
BeansBeans
CornCorn
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BowlBowl
7
Add vinegar and remaining ingredients; toss well to coat.
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VinegarVinegar
8
Serve immediately.
DifficultyHard
Ready In45 m.
Servings4
Health Score54
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesSide Dish
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