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Sauteed Escarole, Corn, and White Bean Salad Recipe

Sauteed Escarole, Corn, and White Bean Salad Recipe

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Sauteed Escarole, Corn, and White Bean Salad

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Ingredients

Count

Nutrition

141

Calories

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Ingredients:

Serving

2 heads escarole , quartered lengthwise and rinsed
cooking spray
2 oz 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-oz) can navy beans, rinsed and drained
2 tbsp red wine vinegar
1 tsp extravirgin olive oil
1/2 tsp black pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.93 Kcal (590 kJ)
Calories from fat	70.34 Kcal
		% Daily Value*
Total Fat	7.82g	12%
Cholesterol	14.11mg	5%
Sodium	1387.62mg	58%
Potassium	522.04mg	11%
Total Carbs	14.1g	5%
Sugars	1.14g	5%
Dietary Fiber	1.4g	6%
Protein	7.6g	15%
Vitamin C	18mg	30%
Iron	0.7mg	4%
Calcium	67mg	7%

Amount Per 100 g
Calories	39.78 Kcal (167 kJ)
Calories from fat	19.86 Kcal
		% Daily Value*
Total Fat	2.21g	12%
Cholesterol	3.98mg	5%
Sodium	391.71mg	58%
Potassium	147.37mg	11%
Total Carbs	3.98g	5%
Sugars	0.32g	5%
Dietary Fiber	0.39g	6%
Protein	2.15g	15%
Vitamin C	5.1mg	30%
Iron	0.2mg	4%
Calcium	18.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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