Ingredients
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2 (15-ounce) cans no-salt-added cannellini beans, rinsed
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⅓ cup whole-milk plain yogurt
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¾ teaspoon ras el hanout
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½ teaspoon refrigerated garlic paste
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½ teaspoon salt
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½ teaspoon honey
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2 tablespoons extra-virgin olive oil
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1 tablespoon red-wine vinegar
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1 tablespoon harissa paste
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1 (5 ounce) package baby spinach
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1 cup julienned carrots
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¼ cup unsalted roasted almonds, chopped
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3 tablespoons golden raisins
Directions
- 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.
