Colorful Confetti Salad

🥘 Ingredients

• black pepper
  ½ tsp
• cajun spice blend
  2 tsp
• corn on the cob
  2 unit
• feta cheese
  ½ cup
• grape tomatoes
  1 c
• kidney beans
  1 can
• lime
  1 unit
• olive oil
  2 tbsp
• parsley
  ¼ cup
• red onion
  1 unit
• salt
  1 tsp
• sweet potatoes
  2 unit

🍳 Cookware

• baking sheet
• large pan
• large bowl

1. 

   1

   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 black pepper . Roast in oven until lightly browned ⏱️ 25 minutes , tossing halfway through.

   sweet potatoes: 2 unit, cajun spice blend: 2 tsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Meanwhile, drain corn on the cob . Halve, peel, and finely dice half the red onion . Zest and halve lime . Halve grape tomatoes lengthwise. Finely chop parsley . Drain and rinse kidney beans .

   corn on the cob: 2 unit, red onion: 1 unit, lime: 1 unit, grape tomatoes: 1 c, parsley: ¼ cup, kidney beans: 1 can
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 minutes , tossing. Season with salt and pepper.
4. 

   4

   Add kidney beans and grape tomatoes to pan. Toss until heated through ⏱️ 1 minute . Season with salt and pepper. Transfer to a large bowl . Stir in lime zest and juice.
5. 

   5

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

   feta cheese: ½ cup
6. 

   6

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