How to Make Lemony White Bean and Carrot Spinach Salad

Ingredients

• ½ cups dry Great Northern beans
• 5 medium carrots, cut into ½-inch pieces
• 1 medium onion, halved and thinly sliced (1 cup)
• 2 cloves garlic, minced
• ½ tsp dried oregano, crushed
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cups no-salt-added chicken stock
• 5 oz package fresh baby spinach
• 2 tsp grated lemon peel
• 3 Tbsp lemon juice
• 1 medium avocado, halved, seeded, peeled, and chopped
• ½ cup crumbled reduced-fat feta cheese (2 oz.)
• 0.33 cup pistachio nuts, chopped

1. Rinse beans; drain. In a 4- or 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; let stand for 1 hour. Rinse; drain beans.
2. In a 3-½- or 4-quart slow cooker combine beans, carrots, onion, garlic, oregano, salt, and pepper. Pour in stock.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ to 4 hours. If desired, remove ½ cup cooking liquid; set aside. Drain bean mixture; discard remaining liquid. Return bean mixture to hot cooker. Stir in spinach, lemon peel, and juice. Let stand, covered, for 5 minutes; transfer to a serving platter. Top with remaining ingredients. If desired, drizzle with reserved cooking liquid to moisten.