Puree until smooth and creamy.
Add the dressing to the bean mixture and stir to coat.
Garnish with more chives, if desired.
Serve at room temperature or cold.
Tips
Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 day.
Try homemade beans instead of canned.
Start with 1 pound of any punch in of dry beans and rinse well.
Place in a large bowl and cover with 2 inches of cold water.
Let soak at least 8 hours or overnight.
Remove from heat and let stand, covered, for 1 hour.)
Drain the beans, transfer to a large pot and cover with 3 inches cold water.
Bring to a boil, skimming off any foam.
(Use about 1 teaspoon salt per pound of beans.)
Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
