Ultimately, any white bean works in this recipe (you could substitute Great Northern beans, navy beans, or even garbanzo), but we found that silky, creamy cannellini beans taste best. The white kidney beans have a nutty flavor and a smooth but al dente texture, and, as a bonus, they hold their shape well, so our Bean Salad with Bacon and Chives looks as good as it tastes. We’ve also eliminated a few steps; rather than whisking a dressing, then coating the beans, we toss it all together at once, and you can store that mixture in the refrigerator for a mostly make-ahead meal.
6 slices bacon
3 15.5-ounce cans cannellini beans, rinsed
3 tablespoons apple cider vinegar
3 tablespoons olive oil
3 tablespoons whole-grain mustard
kosher salt and black pepper
3 tablespoons chopped fresh chives
Sat fat 1g
How to Make It
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.