Venetian Bacon and Bean Salad

    25 minutes
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Venetian Bacon and Bean Salad


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

Cooking Directions


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. Serve warm or at room temperature.

Serves 4.