I love beans very much, some weeks ago found great recipe, how can I eat beans in a salat. Try it!

Bean Salad With Bacon and Chives

This unbelievably easy bean salad boasts two forms of protein and little else. After rinsing a can of cannellini beans, you’ll toss them with apple cider vinegar, olive oil, whole-grain mustard, and a bit of salt and pepper. At that point, you can store the mixture in the salad for up to eight hours, which makes this salad a great protein-rich lunch on the go. Just before you eat, toss in the crispy bacon and chopped fresh chives for a crunchy and deliciously fresh meal.
INGREDIENTS:

6 slices bacon
315.5-ounce cans cannellini beans, rinsed
3tablespoons apple cider vinegar
3tablespoons olive oil Coupons
3tablespoons whole-grain mustard
kosher salt and black pepper
3tablespoons chopped fresh chives

DIRECTIONS:

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.

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

Serves - 8 persons
Total Time - 25 min