Venetian Bacon and Bean Salad

6 slices 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 and 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

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 saute until almost limp (2-3 minutes).

Add garlic, saute 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.

Servings: 4