Venetian Bacon and Bean Salad

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.

Serves: 4
Cook Time: 5 Minutes

Ingredients

• 6 slices Smithfield 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 clove
• 1 15-oz. can cannellini (white kidney) beans (or Great Northern beans) rinsed & drained
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sugar
• 3 tablespoons chopped parsley
• 2 tablespoons chopped basil leaves

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.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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