Colorful Confetti Salad

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.