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Colorful Confetti Salad

Colorful Confetti Salad

with Corn, Beans, Feta, and Cajun Spices

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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.

Tags:Gluten-freeSpicyVeggie
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Sweet Potato

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

(ContainsMilk)

¼ ounce

Parsley

1 unit

Lime

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories581 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate85 g
Sugar23 g
Dietary Fiber24 g
Protein25 g
Cholesterol9 mg
Sodium465 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Sieve
Zester
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide salad between bowls. Garnish with remaining parsley and serve.