Zesty Corn & Red Bean Salad

🥘 Ingredients

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

🍳 Cookware

• medium bowl
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 450°F. Cube sweet potatoes into ½-inch pieces. In a medium bowl , toss with cajun spice blend , olive oil , salt , and black pepper . Spread onto a baking sheet and roast for ⏱️ 25 minutes , tossing halfway, until golden brown.

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

   Prep remaining ingredients: Cut kernels from corn on the cob . Finely dice half of red onion . Zest and halve lime . Halve grape tomatoes . Drain and rinse kidney beans . Finely chop parsley .

   corn on the cob: 2 ears, red onion: 1 small, lime: 1 unit, grape tomatoes: 1 c, kidney beans: 15 oz, parsley: ½ cup
3. 

   3

   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.
4. 

   4

   Once potatoes are roasted, add them to the pan with the corn mixture. Fold in feta cheese . Season to taste with salt and pepper.

   feta cheese: ½ cup
5. 5

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