Sautéed Escarole, Corn, and White Bean Salad

From Cooking Light.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  heads escarole, quartered lengthwise and rinsed
•  cooking spray
• 2  ounces 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 ounce) can navy beans, rinsed and drained
• 2  tablespoons red wine vinegar
• 1  teaspoon extra virgin olive oil
• 1⁄2 teaspoon black pepper

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.