Sautéed Escarole, Corn, And White Bean Salad

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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 extravirgin olive oil

1/2 teaspoon black pepper

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