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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!

Tags:Veggie
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Kidney Beans

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

¾ cup

Corn Kernels

227 g

Grape Tomatoes

56 g

Red Onion

1 unit

Lime

56 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

7 g

Cilantro

3 tsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1824 kJ
Calories436 kcal
Fat9 g
Carbohydrate77 g
Dietary Fiber16 g
Protein16 g
Sodium844 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F. (To roast the sweet potatoes.) Start prepping when the oven comes up to temperature!

2

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.

3

Prep: Wash and dry remaining produce. Drain and rinse the beans. Halve the tomatoes. Finely chop the cilantro. Zest, then juice the lime.

4

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.

5

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!