Colorful Confetti Salad
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Ingredients
- 1 sweet potato
- 2 Tbsp. cajun spice
- 1 can of corn (drained)
- 1/2 red onion
- 1 cup kidney beans
- 4 grape tomatoes
- 1/4 cup feta cheese
- 1/4 cup parsley
- 1 lime
- 2 Tbsp. olive oil
- Salt
- Black pepper
Instructions
- Wash and dry all produce. Preheat oven to 450°F. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with 2 Tbsp. cajun spice blend, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, about 25 minutes, tossing halfway through.
- Meanwhile, drain and rinse corn. Halve, peel, and finely dice half the onion. Zest a small portion of the lime, about 1 or 2 strips and then 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, and half the parsley. Toss to combine. Season with salt and pepper.
- Divide salad between bowls. Garnish with remaining parsley and serve.
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