HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZesty Corn & Red Bean Salad
Zesty Corn & Red Bean Salad

Zesty Corn & Red Bean Salad

with Roasted Sweet Potato, Feta, and Tomatoes

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Cajun seasoning, lime, and fresh parsley give this salad a decidedly zesty feel. Sweet corn and tomato remind us how much we love July. Plus, what’s better than a salad that can be served warm or cold? It’s perfect for outdoor entertaining!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sweet Potato

1 tablespoon

Cajun Spice Blend

1 box

Kidney Beans

4 ounce

Grape Tomatoes

1 unit

Corn on the Cob

1 unit

Red Onion

1 unit


¼ ounce


½ cup

Feta Cheese


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories553 kcal
Energy (kJ)2314 kJ
Fat14 g
Saturated Fat5 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber22 g
Protein26 g
Cholesterol17 mg
Sodium613 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 450 degrees. Cut the sweet potato into ½-inch cubes. In a bowl, toss the cubes with the Cajun seasoning, a drizzle of olive oil, and a pinch of salt and pepper. Place on a baking sheet in the oven for about 25 minutes, tossing halfway through cooking, until golden brown.


Prep the remaining ingredients: Cut the corn kernels of the cob. Halve, peel, and finely dice half the onion. Zest, then halve the lime. Halve the tomatoes. Drain and rinse the beans. Finely chop the parsley.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add the corn and red onion and cook, tossing for 2-3 minutes, until softened. Season with salt and pepper. Add the kidney beans and tomatoes and toss for another 1 minute, until heated though. Season with salt and pepper. Remove the pan from the heat, then stir in the lime zest, lime juice, and parsley.


When the potatoes are done, toss them into the pan with the corn mixture along with a drizzle of olive oil and the feta cheese. Season to taste with salt and pepper.


Plate: Serve divided between bowls and enjoy!