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
Smithfield Product: Bacon
Ingredients
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6 slices Smithfield Bacon (cooked and coarsely chopped)
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1/2 7-oz. jar roasted red pepper drained & coarsely chopped
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3/4 cup cherry tomatoes cut into quarters
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1 lb. Swiss chard trimmed and coarsely chopped (or 12 oz. fresh spinach leaves)
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2 tablespoons olive oil
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1 crushed garlic clove
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1 15-oz. can cannellini (white kidney) beans (or Great Northern beans) rinsed & drained
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2 tablespoons red wine vinegar
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon sugar
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3 tablespoons chopped parsley
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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 the National Pork Board. For more information visit www.porkbeinspired.com
