Venetian Bacon and Bean Salad

Venetian Bacon and Bean Salad

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

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.


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

Original recipe makes 4



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.


Republished with permission, National Pork Board

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Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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