Cuban Confetti Salad
with Kidney Beans and Feta
This warm salad infused with the vibrancy of Cuba is sure to have tummies rumbling. We’ve taken all that is edible about Cuba and presented it to you on a platter, in an explosion of confetti-like colour and flavour sure to thrill. Buen provecho!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Kidney Beans
340 g
Sweet Potato, cubes
(Contains Sulphites)
¾ cup
Corn Kernels
227 g
Grape Tomatoes
56 g
Red Onion
1 unit
Lime
56 g
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
3 tsp
Cajun Seasoning
(Contains Sulphites)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F. (To roast the sweet potatoes.) Start prepping when the oven comes up to temperature!
Bake the sweet potatoes: Wash and dry the sweet potatoes. On a baking sheet, combine the sweet potatoes with the spice blend and a drizzle of oil. Season with salt and pepper. Toss until combined. Arrange the sweet potatoes in a single layer. Roast in the centre of oven, stirring halfway through, until golden-brown and tender, 25-28 min.
Prep: Wash and dry remaining produce. Drain and rinse the beans. Halve the tomatoes. Finely chop the cilantro. Zest, then juice the lime.
Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook until onion is soft, 3-4 min. Add the corn, beans, tomatoes, lime juice and lime zest. Cook, stirring occasionally, until warmed through, 2-3 min.
Finish and serve: Remove the pan from the heat. Stir in the roasted sweet potatoes, feta and cilantro. Season to taste with salt and pepper. Divide between plates. Enjoy!
