Rainbow Sweet Potato and Corn Salad with Cajun Feta

One of the simplest ways to eat well is by incorporating fruits and veggies of every stripe and shade into your diet. In that spirit, we’ve got a salad that’s exploding with color: brilliant orange sweet potatoes, blushing red tomatoes and verdant green lime and parsley. Altogether, it’s as nourishing and wholesome as it is delightful and satisfying.

This dish comes together quickly with roasted sweet potatoes, sautéed corn and onion and a zesty lime-cajun dressing. Kidney beans add protein and fiber, while feta cheese brings a creamy, tangy finish. Perfect as a main or side, it’s a feast for the eyes and the palate.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Cut the sweet potato into ½-inch cubes. Toss on a baking sheet with 2 teaspoons of Cajun spice blend, a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, about 25 minutes, tossing halfway through.
2. Meanwhile, drain the corn. Halve, peel and finely dice half 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, cooking until softened, 2-3 minutes, tossing occasionally. Season with salt and pepper.
4. Add the kidney beans and tomatoes to the pan. Toss until heated through, about 1 minute. Season with salt and pepper. Transfer the mixture to a large bowl. Stir in the lime zest and juice from the lime.
5. When the sweet potatoes are done roasting, transfer them to the large bowl with the corn mixture. Add the feta cheese, a drizzle of olive oil and half the chopped parsley. Toss to combine. Season to taste with salt and pepper.
6. Divide the salad between bowls. Garnish with the remaining parsley and serve.

Recipe Tips

FAQ

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

Yes, you can substitute 1 cup of frozen corn kernels. Thaw and drain before cooking.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just check that your Cajun spice blend is certified gluten-free if needed.

How can I make this salad vegan?

Omit the feta cheese or replace it with a vegan feta alternative. The rest of the salad is plant-based.