Spiced Butter Bean & Roasted Cherry Tomato Salad with Basil-Lemon Vinaigrette

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add halved cherry tomatoes, sprinkle with 1/4 teaspoon salt, and cook until softened and lightly charred, stirring occasionally.

Transfer roasted tomatoes to a plate. In the same skillet, add remaining 2 tablespoons olive oil and minced garlic; cook until fragrant.

Add butter beans, smoked paprika, cumin, remaining salt, and black pepper. Sauté until beans are heated through and coated in spices.

In a small bowl, whisk together lemon juice, lemon zest, honey or maple syrup, and chopped basil to make the vinaigrette.

Combine spiced butter beans and roasted tomatoes in a serving bowl. Drizzle with basil-lemon vinaigrette, gently toss, and serve warm or at room temperature.