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Bean Salad With Bacon and Chives

NutriScience Recipe Bean Salad


  • 6 x slices bacon
  • 3 x 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
  • 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.
  2. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper.
  3. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.

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