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Cuban Recipes
Cuban Confetti Salad

Cuban Confetti Salad

with Fresh Coriander

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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!

Allergens:Milk

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 g

sweet potato

1 sachet

Cajun seasoning

(May be presentGluten)

1 cob

corn

½

red onion

1 tin

red kidney beans

½ punnet

cherry tomatoes

1

lemon

1 block

fetta cheese

(ContainsMilk)

1 bunch

coriander

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1760 kJ
Fat14.5 g
of which saturates5 g
Carbohydrate47.6 g
of which sugars16.7 g
Protein17.2 g
Sodium532 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Strainer
Zester
Baking Paper
Baking Tray
Bowl
Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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 lemon and pick the coriander leaves.

2

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 tray and cook in the oven for 30 minutes or until tender.

3

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

4

Transfer the warmed vegetables to a large bowl and toss through the roast sweet potato, fetta cheese and coriander. Season to taste with salt and pepper.

5

To serve, divide between plates and enjoy!