Venetian Bacon and Bean Salad
Related recipes: Appetizers, Bacon,
Beans and Grains, Herbs, High Fiber, Italian,
National Pork Board, Pork, Salads,
Side Dishes, Soups/Salads, Sweet Pepper
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
6 slices bacon, cooked and coarsely chopped
1/2 7-ounce 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 ounces
fresh spinach leaves)
2 Tbs olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern
beans), rinsed and drained
2 Tbs red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
3 Tbs chopped parsley
2 Tbs chopped basil leaves
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. Serve with wedges of focaccia.
Nutrition facts
Serving Size 1 serving
Calories 242
Calories from Fat 112 (46%)
% Daily Value*
19%Total Fat 13g
13%Saturated
Fat 2.6g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 7.3g
4%Cholesterol 13mg
44%Sodium 1068mg
30%Potassium 1060mg
8%Total
Carbohydrate 23g
25%Dietary
Fiber 6.3g
Sugars 2g
Sugar Alcohols 0g
24%Protein 12g