Lemony White Bean and Carrot Spinach Salad | Midwest Living

Lemony White Bean and Carrot Spinach Salad

Lemony White Bean and Carrot Spinach Salad

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  • Makes: 6 servings
  • Prep 30 mins
  • Stand 1 hr
  • Slow Cook 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

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A side salad in the slow cooker: crazy or brilliant? We say brilliant. Add pistachios at the end for some crunch with creamy avocados and tender carrots.


  • 1 1/2 cups dry Great Northern beans
  • 5 medium carrots, cut into 1/2-inch pieces
  • 1 medium onion, halved and thinly sliced (1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 1/2 cups no-salt-added chicken stock
  • 1 5 - ounce package fresh baby spinach
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 medium avocado, halved, seeded, peeled, and chopped
  • 3/4 cup crumbled reduced-fat feta cheese (3 ounces)
  • 1/3 cup pistachio nuts, coarsely chopped
  • Lemon wedges (optional)


  1. Rinse beans; drain. In a 4- to 5-quart Dutch oven combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Rinse and drain beans.
  2. In a 3 1/2- or 4-quart slow cooker combine the soaked beans, carrots, onion, garlic, oregano, salt, and pepper. Pour stock over mixture in cooker.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If desired, remove 1/2 cup of the cooking liquid; set aside. Drain bean mixture; discard any remaining cooking liquid. Return bean mixture to the hot cooker. Stir in spinach, lemon peel, and lemon juice. Let stand, covered, for 5 minutes.
  4. Transfer bean mixture to a serving platter. Top with avocado, cheese, and pistachios. If desired, drizzle with enough of the reserved cooking liquid to moisten. If desired, serve with lemon wedges. Makes 6 servings.

Nutrition Facts

(Lemony White Bean and Carrot Spinach Salad)

Servings Per Recipe 6, cal. (kcal) 319, vit. A (IU) 10249, iron (mg) 4, pro. (g) 19, calcium (mg) 184, sugar (g) 5, Potassium (mg) 1029, fiber (g) 14, sodium (mg) 498, carb. (g) 43, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 4, Thiamin (mg) 0, Fat, total (g) 9, vit. C (mg) 23, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, Folate (µg) 304, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2

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