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
- 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
