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Colorful Confetti Salad

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Course: Lunch
Servings: 4


  • 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 (ground)


  • Wash and dry all produce. Preheat oven to 450°F. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with 2 tablespoons 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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