Grab that tin of beans from the back of the pantry and mix up this protein rich salad.
bag of BEEFit
15.5-ounce cans cannellini beans, rinsed
tablespoons apple cider vinegar
tablespoons olive oil
tablespoons whole-grain mustard
Salt and cracked black pepper
tablespoons chopped fresh chives
Cook the BEEFit 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 biltong.