Bean Salad With Bacon and Chives

bean-salad-bacon-chives
Photo by Paul Sirisalee
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 138 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 416 mg
    • Protein 5 g
    • Carbohydrate 13 g
    • Sugar 0 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 28 mg

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.

Ingredients

  1. Check 6 slices bacon
  2. Check 3 15.5-ounce cans cannellini beans, rinsed
  3. Check 3 tablespoons apple cider vinegar
  4. Check 3 tablespoons olive oil
  5. Check 3 tablespoons whole-grain mustard
  6. Check kosher salt and black pepper
  7. Check 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.