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.
Cajun Spice Blend
Corn on the Cob
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!