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Cuban Confetti Salad

Cuban Confetti Salad

with Zesty Lime & Fetta

3.5 / 4 Rating
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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:Egg FreeHigh FiberVeggieVeggieNut Free
Allergens:Milk
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

400 g

sweet potato

2 tsp

Cajun seasoning

(ContainsTraces of Gluten,May contain traces of allergens)

1 cob

corn

½

red onion

1 tin

red kidney beans

½ punnet

cherry tomatoes

1

lime

1 block

fetta cheese

(ContainsMilk)

½ bunch

parsley

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1790 kJ
Fat13.1 g
of which saturates4.7 g
Carbohydrate51.2 g
of which sugars15.5 g
Protein18.2 g
Sodium533 mg
Utensils
Utensils
Baking Paper
Baking Tray
Knife
Strainer
Zester
Chopping board
Large Bowl
Pan
Spoon
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fan-forced.

2

To prepare the ingredients, cut the sweet potato into 2 cm cubes. Shuck the corn and remove the kernels. Finely chop the red onion, halve the cherry tomatoes, and cube the fetta cheese. Drain and rinse the red kidney beans. Zest and juice the lime and pick the parsley leaves.

3

Place the sweet potato in a large bowl. Sprinkle with the Cajun spice mix and 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 30 minutes or until tender.

4

Heat the remaining olive oil in a large frying pan over a medium heat. Add the corn kernels, red onion and season with salt and pepper. Cook, stirring, for 3 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).

5

Toss through the roast sweet potato, fetta cheese and parsley. Season to taste with salt and pepper. Divide between plates and serve.

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