Venetian Bacon and Bean Salad

4 Servings
100% would make this recipe for Venetian Bacon and Bean Salad again.

This sophisticated but casual dish features flavors and familiar ingredients from the Mediterranean. Its perfect served warm for supper on a cold winters night and equally fitting for a summer luncheon, served at warm room temperature with fresh garlic bread.

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Venetian Bacon and Bean Salad Ingredients

6 slices bacon cooked and coarsely chopped	2 tablespoons red wine vinegar
1/2 7-oz. jar roasted red pepper drained & coarsely chopped	1 teaspoon salt
3/4 cup cherry tomatoes cut into quarters	1/2 teaspoon ground black pepper
1 lb. Swiss chard trimmed and coarsely chopped (or 12 oz. fresh spinach leaves)	1/2 teaspoon sugar
2 tablespoons olive oil	3 tablespoons chopped parsley
1 crushed garlic clove	2 tablespoons chopped basil leaves
1 15-oz. can cannellini (white kidney) beans, rinsed & drained

Instructions for Venetian Bacon and Bean Salad

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 saut until almost limp (2-3 minutes). Add garlic, saut 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.

Main Ingredient: PorkCuisine: American