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Bean Salad With Bacon and Chives


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Rate this recipe 4.5/5 (13 Votes)


  • 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


Preparation time 25mins
Cooking time 25mins
Adapted from


Step 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.

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