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Sauteed Escarole, Corn, and White Bean Salad
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
Steps
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