Quick & Easy
Fiber Packed Spicy White Bean & Spinach Salad
In this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend which features cinnamon, cumin, turmeric, ginger, cardamom and ground black and red pepper. If you prefer a creamier texture, gently mash some of the beans as you stir everything together. The bean salad is served on a bed of lightly dressed spinach that pairs well with the beans, but could also go with grilled chicken or steak kebabs on another night.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- ⅓ cup whole-milk plain yogurt
- ¾ teaspoon ras el hanout
- ½ teaspoon refrigerated garlic paste
- ½ teaspoon salt
- ½ teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 tablespoon harissa paste
- 1 (5 ounce) package baby spinach
- 1 cup julienned carrots
- ¼ cup unsalted roasted almonds, chopped
- 3 tablespoons golden raisins
Directions
- Combine beans, yogurt, ras el hanout, garlic paste, salt and honey in a medium bowl; stir to incorporate, coarsely mashing beans, if desired.
- Whisk oil, vinegar and harissa together in a large bowl. Add spinach, carrots, almonds and raisins; toss to coat. Serve the spinach mixture with the bean salad.
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