Recipe Library
Fiber-Packed Spicy White Bean & Spinach Salad
Creamy cannellini beans blend with yogurt and warm ras el hanout into a silky base that pairs with crisp spinach and sweet carrots. Toasted almonds add crunch while a bright harissa vinaigrette ties every bite together with gentle heat and tang.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 322
- Protein
- 13g
- Carbs
- 38g
- Fat
- 14g
- Fiber
- 10g
- Sugar
- 9g
- Sodium
- 444mg
Ingredients
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1/3 cup whole-milk plain yogurt
- 3/4 teaspoon ras el hanout
- 1/2 teaspoon refrigerated garlic paste
- 1/2 teaspoon salt
- 1/2 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
- 1/4 cup unsalted roasted almonds, chopped
- 3 tablespoons golden raisins
Instructions
- 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.