This sophisticated but casual dish features flavors and familiar ingredients from the Mediterranean. It's perfect served warm for supper on a cold winter night and equally fitting for a summer luncheon, served at warm room temperature with fresh garlic bread.

Venetian Bacon and Bean Salad

6 slices bacon, cooked and coarsely chopped
1/2 of a 7-ounce jar roasted red pepper, drained and coarsely chopped

3/4 cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounce fresh spinach leaves)

2 tablespoons olive oil
1 crushed garlic clove
1 (15-ounce) can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained

2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves

1. In small bowl, toss together the bacon, red pepper, and tomatoes; set aside.
2. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2 to 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.
3. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.