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:
- In a medium bowl, combine beans, yogurt, ras el hanout, garlic paste, salt, and honey. Stir to incorporate, coarsely mashing beans if desired.
- In a large bowl, whisk together oil, vinegar, and harissa. Add spinach, carrots, almonds, and raisins. Toss the ingredients to coat evenly.
- 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.