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Cuban Confetti Salad

Cuban Confetti Salad

with Kidney Beans and Feta

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Kidney Beans

340 g

Sweet Potato, cubes


¾ cup

Corn Kernels

227 g

Grape Tomatoes

56 g

Red Onion

1 unit


56 g

Feta Cheese, crumbled


7 g


3 tsp

Cajun Seasoning


Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories436 kcal
Energy (kJ)1824 kJ
Fat9 g
Saturated Fat0 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber16 g
Protein16 g
Cholesterol0 mg
Sodium844 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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!