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| Bean Salad With Bacon and Chives |
INGREDIENTS
6 slices bacon
315.5-ounce cans dish beans, rinsed
tablespoons apple vinegar
tablespoons oil
tablespoons whole-grain mustard
kosher salt and black pepper
tablespoons shredded contemporary chives
DIRECTIONS
Cook the bacon in an exceedingly massive cooking pan over medium heat till crisp, twelve to fifteen minutes; crumble, cover, and put aside at temperature. Toss along the beans, vinegar, oil, and mustard and season with ½ teaspoon every salt and pepper. Refrigerate for up to eight hours. simply before serving, toss with the chives and bacon.
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