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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 boîte(s)
Haricots rouges
340 g
Patate douce, en cubes
(Contient Sulfites)
¾ tasse(s)
Maïs en grains
227 g
Tomates raisins
56 g
Oignon rouge
1 pièce(s)
Lime
56 g
Feta, émietté
(Contient Lait)
7 g
Coriandre
3 cc
Assaisonnement cajun
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!