Roasted White Beans with Corn

Instructions

1. 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. 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. 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. 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. 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. 6

   Once the beans and corn are done roasting, transfer them to a large serving bowl and add the halved cherry tomatoes.

7. 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. 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.