Cuban Confetti Salad
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Cuban Confetti Salad

Cuban Confetti Salad

with Zesty Lime & Fetta Cheese

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!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


Serving amount

400 g

sweet potato

1 cob



red onion

1 tin

red kidney beans

½ punnet

cherry tomatoes



1 block

fetta cheese

(Contains Milk;)

1 bunch


2 tsp

Cajun seasoning

(May be present: Gluten. )

Not included in your delivery

1 tbs

olive oil


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1750 kcal
Fat14.5 g
of which saturates5 g
Carbohydrate47.5 g
of which sugars16.5 g
Dietary Fibre0 g
Protein17.3 g
Cholesterol0 mg
Sodium533 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Baking Paper
Baking Tray
Large Bowl



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

Combine the sweet potato and Cajun spice mix

Place the sweet potato in a large bowl. Sprinkle with the Cajun spice mix and season with salt and pepper. Add half of the olive oil and toss to coat well. Place the sweet potato in a single layer on a lined oven prepared tray and cook in the oven for 30 minutes or until tender.

Cook the corn & onion

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, the lime juice and a pinch of the lime zest. Cook, tossing, for 1 minute or until warmed through (take care not to break up the beans).

Add the fetta cheese

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