High Fiber Recipe: White Bean & Spinach Salad, Just in 10 Minutes

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 also grilled chicken or steak kabobs 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 raisin

Directions

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

Step 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.

Nutrition Facts (per serving)

Calories 322g Fat 14g Carbs 38g Protein 13g