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.
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

