---
title: Zesty Corn & Red Bean Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zesty-corn-and-red-bean-salad-574d9970fd2cb96d6f8b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
  - Salad
  - Summer
rating: 3.5
rating_count: 573
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: Consider roasting garlic cloves alongside the sweet potatoes for added depth of flavor
image: "https://images.recipes.furrysalamander.com/zesty-corn-red-bean-salad.avif"
---
Wash and dry all produce. Preheat oven to 450°F. Cube @sweet potatoes{1%lb} into ½-inch pieces. In a #medium bowl{}, toss with @cajun spice blend{2%tsp}, @olive oil{1%tbsp}, @salt{pinch}, and @black pepper{pinch}. Spread onto a #baking sheet{} and roast for ~{25%minutes}, tossing halfway, until golden brown.

Prep remaining ingredients: Cut kernels from @corn on the cob{2%ears}. Finely dice half of @red onion{1%small}. Zest and halve @lime{1%unit}. Halve @grape tomatoes{1%cup}. Drain and rinse @kidney beans{15%oz}. Finely chop @parsley{½%cup}.

Heat remaining olive oil in a #large pan{} over medium-high heat. Add corn and diced red onion, cooking ~{3%minutes} until softened. Season with salt and pepper. Add kidney beans and tomatoes, tossing for ~{1%minute} until heated through. Season again with salt and pepper. Remove pan from heat and stir in lime zest, lime juice, and chopped parsley.

Once potatoes are roasted, add them to the pan with the corn mixture. Fold in @feta cheese{½%cup}. Season to taste with salt and pepper.

Divide salad between bowls and serve warm or at room temperature.