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Venetian Bacon and Bean Salad
Description

venetian_bacon_and_bean_salad_recipe

This sophisticated but casual dish features flavors and familiar ingredients from the Mediterranean. It’s perfect served warm for supper on a cold winter’s night and equally fitting for a summer luncheon, served at warm room temperature with fresh garlic bread.
Ingredients
At a glance
Type of Recipe
Lunch Recipes
Main Ingredient
Bacon
Serves
4
  • 6 slices bacon, cooked and coarsely chopped
  • 1/2 7-oz. jar roasted red pepper, drained and coarsely chopped
  • 3/4 cup cherry tomatoes, cut into quarters
  • 1 pound Swiss chard, trimmed and coarsely chopped (OR 12 oz. fresh spinach leaves)
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 15-oz. can cannellini beans, OR great Northern beans, rinsed and drained
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 3 tablespoons parsley, chopped
  • 2 tablespoons basil leaves, chopped
Methods/steps
In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature.