Colorful Confetti Salad
with Corn, Beans, Feta, and Cajun Spices
One of the simplest ways to eat well is by incorporating fruits and veggies of every stripe and shade into your diet. In that spirit, we’ve got a salad that’s exploding with color: there’s brilliant orange sweet potatoes, blushing red tomatoes, and even some verdant green from lime and parsley. Altogether, it’s as nourishing and wholesome as it is delightful and satisfying.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
2 teaspoon
Cajun Spice Blend
1 unit
Corn on the Cob
½ unit
Red Onion
1 box
Kidney Beans
4 ounce
Grape Tomatoes
½ cup
Feta Cheese
(Contains Milk)
¼ ounce
Parsley
1 unit
Lime
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with 2 tsp Cajun spice blend (we sent more), a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, about 25 minutes. Toss halfway through.
Meanwhile, drain corn. Halve, peel, and finely dice half the onion (use the rest as you like). Zest and halve lime. Halve the tomatoes lengthwise. Finely chop parsley. Drain and rinse beans.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add corn and onion and cook until softened, 2-3 minutes, tossing. Season with salt and pepper.
Add beans and tomatoes to pan. Toss until heated through, about 1 minute. Season with salt and pepper. Transfer to a large bowl. Stir in lime zest and juice from lime.
When sweet potato is done roasting, transfer to large bowl with corn mixture and add feta, a drizzle of olive oil, and half the parsley. Toss to combine. Season to taste with salt and pepper.
Divide salad between bowls. Garnish with remaining parsley and serve.
