Roasted White Beans with Corn
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and uses pantry staples I always have on hand. White beans are packed with protein and fiber, making this dish surprisingly satisfying even without meat. The combination of roasted corn, fresh cilantro, and a squeeze of lime creates bright, summery flavors that feel restaurant quality but taste even better homemade. It's the kind of simple, wholesome meal that makes me feel like I'm actually taking care of myself while barely lifting a finger in the kitchen.
Ella x
Ingredients
- 2 cans (15 oz each)canned white beans(drained and rinsed)
- 473 mlfresh corn kernels(or frozen and thawed)
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 3 clovesgarlic(minced)
- 1lime(juiced)
- 118 mlfresh cilantro(chopped)
- 59 mlred onion(finely diced)
- 1jalapeño(seeded and minced)
- ½ teaspooncumin
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained white beans dry with a paper towel to remove excess moisture.
Tip: Dry beans roast better and become crispier on the outside.
- 2
In a large bowl, toss the white beans with 1.5 tablespoons of olive oil, smoked paprika, cumin, half the minced garlic, salt, and pepper until evenly coated.
- 3
Spread the seasoned beans on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
Tip: Listen for them to pop slightly—this indicates they're getting crispy.
- 4
Meanwhile, toss the corn kernels with the remaining 1.5 tablespoons of olive oil and a pinch of salt on a separate baking sheet. Roast alongside the beans for the last 12 minutes until lightly charred.
Tip: Roasting corn brings out its natural sweetness and adds a subtle smoky flavor.
- 5
While the beans and corn roast, whisk together the lime juice, remaining garlic, cilantro, red onion, and jalapeño in a small bowl to create the dressing.
- 6
Once the beans and corn are done roasting, transfer them to a large serving bowl and add the halved cherry tomatoes.
- 7
Pour the cilantro-lime dressing over the warm roasted beans and corn, then toss gently but thoroughly until everything is well combined.
Tip: Toss while still warm so the beans absorb the flavors of the dressing.
- 8
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve warm or at room temperature.
Tip: This dish is delicious fresh but also makes a great make-ahead side for meal prep.
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