Roasted White Beans with Bean Sprout Salad

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper and spread the patted-dry white beans in a single layer.

   Tip: Patting beans dry ensures they get crispy rather than steamed in the oven.

2. 2

   Drizzle beans with 1 tablespoon of olive oil, then sprinkle with sea salt, black pepper, and smoked paprika. Toss gently to coat evenly.

3. 3

   Roast beans for 20-25 minutes, stirring halfway through, until they're golden and crispy on the edges.

   Tip: Watch them closely toward the end to prevent burning.

4. 4

   While beans roast, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, and dijon mustard in a small bowl to create the vinaigrette.

5. 5

   In a large mixing bowl, combine fresh bean sprouts, sliced red onion, halved cherry tomatoes, chopped parsley, and chopped dill.

   Tip: Use a mix of mung bean sprouts and broccoli sprouts for more flavor variety.

6. 6

   Pour the vinaigrette over the sprout mixture and toss gently until everything is evenly coated.

7. 7

   Remove roasted beans from oven and let cool for 2-3 minutes, then add them to the bean sprout salad.

   Tip: Adding warm beans to the salad helps them absorb the flavors better.

8. 8

   Toss all ingredients together one final time, taste for seasoning, and adjust salt and pepper as needed before serving.