Bean Salad With Bacon and Chives

INGREDIENTS

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

DIRECTIONS

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.