Zesty Corn & Red Bean Salad

🥘 Ingredients

• Cajun spice blend
  1 tbsp
• beans
  2 unit
• corn on the cob
  2 unit
• feta
• grape tomatoes
  8 oz
• lime
  0.2 unit
• olive oil
  2 tbsp
• pepper
• red onion
  ,1 unit
• salt
• sweet potatoes
  24 oz

🍳 Cookware

• baking
• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 450 degrees. Cut sweet potatoes into 1/2-inch cubes. In a bowl, toss with Cajun spice blend , a drizzle of olive oil , and a pinch of salt and pepper . Place on a baking sheet and roast for ⏱️ 25 minutes , tossing halfway through, until golden and tender.

   sweet potatoes: 24 oz, Cajun spice blend: 1 tbsp, olive oil: 2 tbsp, salt, pepper
2. 2

   While the potatoes roast, prepare the remaining ingredients. Cut the corn kernels from corn on the cob . Halve, peel, and finely dice red onion . Zest, then halve lime . Halve grape tomatoes . Drain and rinse beans . Finely chop 'parsley{¼%ounce}.

   corn on the cob: 2 unit, red onion: ,1 unit, lime: 0.2 unit, grape tomatoes: 8 oz, beans: 2 unit
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the corn kernels and red onion and cook, tossing, for ⏱️ 2 minutes , until softenend. Season with salt and pepper. Add the beans and grape tomatoes and cook ⏱️ 1 minute until heated through. Season with salt and pepper. Remove the pan from heat.
4. 

   4

   When the potatoes are tender, toss them into the pan with the corn mixture, a drizzle of olive oil, and feta cheese{. 1%cup. Season to taste with salt and pepper.

   feta
5. 5

   Plate: divide the salad between bowls. Garnish with lime juice and serve.