Fiber Packed Spicy White Bean & Spinach Salad

Drescription

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.

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

1. Combine beans, yogurt, ras el hanout, garlic paste, salt and honey in a medium bowl; stir to incorporate, coarsely mashing beans, if desired.
2. 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.