Spiced White Bean & Spinach Salad Bursting with Fiber

Delight in the vibrant flavors of this fiber-rich salad, where cannellini beans are artfully seasoned with ras el hanout—a Moroccan spice blend featuring notes of cinnamon, cumin, turmeric, ginger, cardamom, and a touch of black and red pepper. For a creamier texture, gently mash some of the beans as they harmonize with the other ingredients. Served on a bed of lightly dressed spinach, this salad complements not only beans but also pairs exquisitely with grilled chicken or steak kebabs on a different occasion.

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. In a medium bowl, combine beans, yogurt, ras el hanout, garlic paste, salt, and honey. Stir to incorporate, coarsely mashing beans if desired.
2. In a large bowl, whisk together oil, vinegar, and harissa. Add spinach, carrots, almonds, and raisins. Toss the ingredients to coat evenly.
3. Serve the flavorful bean salad atop the bed of spinach mixture.

To Make Ahead:
Refrigerate the bean salad (Step 1) in an airtight container for up to 3 days.