1) Cook wild rice according to package.
2) Slice one large shallot. In a large skillet over medium heat, add oil. Once hot, add shallot and cook for a minute or two. Add Tabasco and continue to cook for an extra minute.
3) Add spinach, beans (drained and rinsed), and cranberries to the skillet. Cook until spinach is wilted, just a few minutes.
4) When rice is done, stir into the skillet with spinach mixture. Season with salt and pepper.
Serve salad warm or cold.