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Cuban Recipes
Chopped Confetti Salad

Chopped Confetti Salad

with Sweet Corn, Zesty Lime & Fetta

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This warm salad infused with the vibrancy of Cuba is sure to have tummies rumbling. A thrilling combination of Spanish and African cultures, there is something irresistible about the Son music and classic cars of Havana. We’ve taken all that is edible about Cuba and presented it to you on a platter - literally. Buen provecho!

Tags:Child FriendlyFamily BoxGluten freeHealthyHigh FiberHigh Protein

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking difficultyLevel 1

serving 5 people

Ingredientsarrow down iconarrow down icon

serving 5 people

800 g

sweet potato

2 cob



red onion

2 clove


2 tin

red kidney beans

1 punnet

cherry tomatoes



½ bag

baby spinach leaves

1 block

fetta cheese


1 bunch


Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1550 kJ
Fat10.7 g
of which saturates4.4 g
Carbohydrate44.3 g
of which sugars14.6 g
Protein16.9 g
Sodium456 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Non-Stick Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, chop unpeeled sweet potato into 1 cm cubes, shuck and remove corn kernels, finely chop red onion, peel and crush garlic cloves, drain and rinse kidney beans, halve cherry tomatoes, zest and juice lime, wash baby spinach, pick coriander leaves.


Place the sweet potato in a large bowl. Season with salt and pepper. Add half of olive oil and toss to coat well. Place the sweet potato in a single layer on the prepared tray and cook in the oven for 25-30 minutes or until tender.


Heat the remaining olive oil in a large frying pan over a medium heat. Add the corn kernels, red onion and garlic and season with salt and pepper. Cook, stirring, for 2 minutes or until just tender. Add the red kidney beans, cherry tomatoes, lime zest and juice. Cook, tossing, for 1 minute or until warmed through (take care not to break up the beans).


In a large bowl combine the baby spinach, roast sweet potato, fetta cheese, coriander and kidney bean mixture. Season to taste with salt and pepper.


Divide the salad between bowls and serve.