Colorful Confetti Salad

🥘 Ingredients

• Cajun Spice Blend (we sent more; use 2 tsp)
  1 tbsp
• corn on the cob
  2 unit
• feta cheese
  1 c
• grape tomatoes
  8 oz
• kidney beans
  2 box
• lime
  2 unit
• olive oil
  2 tbsp
• parsley
  ½ oz
• pepper
• red onion (half; use the rest as you like)
  1 unit
• salt
• sweet potatoes
  2 unit

🍳 Cookware

• baking sheet
• sieve
• zester
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with Cajun Spice Blend , a drizzle of olive oil , and a pinch of salt and pepper . Roast in oven until lightly browned, about ⏱️ 25 minutes . Toss halfway through.

   sweet potatoes: 2 unit, Cajun Spice Blend: 1 tbsp (we sent more; use 2 tsp), olive oil: 2 tbsp, salt, pepper
2. 

   2

   Meanwhile, drain corn on the cob in a sieve . Halve, peel, and finely dice red onion . Zest and halve lime with a zester and set aside. Halve grape tomatoes lengthwise. Finely chop parsley . Drain and rinse kidney beans .

   corn on the cob: 2 unit, red onion: 1 unit (half; use the rest as you like), lime: 2 unit, grape tomatoes: 8 oz, parsley: ½ oz, kidney beans: 2 box
3. 

   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. 

   4

   Add beans and tomatoes to the pan. Toss until heated through, about ⏱️ 1 minutes . Season with salt and pepper. Transfer to a large bowl . Stir in lime zest and juice from the lime.
5. 

   5

   When sweet potato is done roasting, transfer to the large bowl with corn mixture and add feta cheese , a drizzle of olive oil, and half the parsley. Toss to combine. Season to taste with salt and pepper.

   feta cheese: 1 c
6. 

   6

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