Cajun Roasted Sweet Potato and Corn Salad with Feta

This vibrant salad is a celebration of colors and flavors, featuring roasted sweet potatoes, sweet corn, hearty kidney beans and juicy grape tomatoes, all tossed with a zesty lime dressing and creamy feta cheese. The Cajun spice blend adds a warm, smoky kick that ties everything together beautifully.

Perfect as a light lunch or a side dish, this salad is not only visually stunning but also packed with nutrients. It’s gluten-free and can easily be made vegetarian. The combination of textures-from the tender sweet potatoes to the crisp corn and creamy feta-makes every bite delightful.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 Corn on the CobView ingredient guideLike ingredientDislike ingredient

0.5 Red OnionView ingredient guideLike ingredientDislike ingredient

1 Kidney BeansView ingredient guideLike ingredientDislike ingredient

4 Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ParsleyView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

1 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Cut the sweet potato into ½-inch cubes. On a baking sheet, toss the sweet potato cubes with 2 teaspoons of Cajun spice blend, a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and tender, about 25 minutes, tossing halfway through.
2. While the sweet potato roasts, cut the corn kernels off the cob. Halve, peel and finely dice half of the red onion (save the rest for another use). Zest and halve the lime. Halve the grape tomatoes lengthwise. Finely chop the parsley. Drain and rinse the kidney beans.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the corn and diced onion and cook until softened, about 2-3 minutes, stirring occasionally. Season with salt and pepper.
4. Add the drained kidney beans and halved tomatoes to the pan. Cook, tossing, until heated through, about 1 minute. Season with salt and pepper. Transfer the mixture to a large bowl. Stir in the lime zest and the juice from the lime.
5. Once the sweet potato is done roasting, add it to the bowl with the corn mixture. Add the crumbled feta, a drizzle of olive oil and half of the chopped parsley. Toss gently to combine. Season with additional salt and pepper if needed.
6. Divide the salad among serving bowls. Garnish with the remaining parsley and serve warm or at room temperature.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh corn on the cob?

Yes, you can use frozen corn kernels. Thaw them first and pat dry before cooking. Reduce the cooking time slightly as frozen corn cooks faster.

How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but the sweet potatoes may soften slightly.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Ensure your Cajun spice blend is certified gluten-free if you have celiac disease.