Bean Salad With Bacon and Chives



  1. slices bacon
  2. 1 can cannellini beans, rinsed
  3. tablespoons apple cider vinegar
  4. tablespoons olive oil
  5. tablespoons whole-grain mustard
  6. kosher salt and black pepper
  7. tablespoons chopped fresh chives


  1. Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.