Salsa Verde Bean Corn Pan
Potatoes, Great Northern beans, corn and kale with salsa verde. Use two 18-by-13-inch trays and allow about 65 minutes; add beans and corn after potatoes begin to soften.
- corn
- dairy-free
- Gluten-Free
- one-pan
- plant-based
- salsa verde
- sheet-pan
- Vegan
- Vegetarian
- white beans
Shopping options
Check ingredients to include themPackage used · most used first
baby kale · 5 Ounce
Simple Truth Organic® Baby Kale
100%
Details
red potatoes · 1.5 Pound
Private Selection® Petite Red Gourmet Potatoes
Sale
100%
Details
lime · 1 Each
Fresh Large Limes - Each
100%
Details
canned Great Northern beans · 2 Can
Kroger® Great Northern Beans
Sale
97%
Details
frozen corn kernels · 2 Cup
Kroger® Frozen Super Sweet Corn
88%
Details
salsa verde · 1 Cup
Herdez® Salsa Verde Mild
Sale
50%
Details
ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
6%
Details
extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
smoked paprika · 0.5 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
Sale
2%
Details
kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- red potatoes-1 1/2 lb
- canned Great Northern beans-2 cans
- frozen corn kernels-2 cups
- baby kale-5 oz
- salsa verde-1 cup
- extra-virgin olive oil-2 tablespoons
- ground cumin-1 teaspoon
- kosher salt-3/4 teaspoon
- smoked paprika-1/2 teaspoon
- lime-1 each
Heat the oven to 425°F (220°C) and prepare two 18-by-13-inch trays on upper and lower racks. Cut potatoes into 3/4-inch pieces, drain beans and cut lime wedges.
Keep fingers clear of the knife blade while cutting the potatoes and lime.
Coat potatoes with all the oil and seasonings and spread across both pans in single layers. Keep beans, corn and salsa aside.
Roast potatoes until beginning to soften, then add beans, corn and two-thirds of the salsa. Start with 20–25 minutes, stirring and swapping racks halfway. Roast another 10–15 minutes or until potatoes are nearly fork-tender and corn is fully cooked according to its package.
Use oven mitts when handling the hot rimmed sheet pan.
Stir carefully, since hot beans and corn can shift quickly on the pan.
Add kale and the remaining salsa, then roast until kale wilts and potatoes are fully tender, about 5–7 minutes. Share additions across pans and rotate if browning unevenly.
Use oven mitts when returning the hot sheet pan to and from the oven.
Rest for 2 minutes, squeeze over the lime and serve, sharing the whole batch evenly.
Let the pan stand for 2 minutes before serving to reduce the risk of steam burns.
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