---
title: Colorful Confetti Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/colorful-confetti-salad-58580d5a803b500ee3036852
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 4.0
rating_count: 1400
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 581
  protein: 25
  fat: 13
  saturated fat: 3
  carbohydrates: 85
  sugar: 23
  fiber: 24
  cholesterol: 9
  sodium: 465
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Sweet%20Potato/colorful-confetti-salad.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Cut @sweet potatoes{2%unit} into ½-inch cubes. Toss on a #baking sheet{} with @Cajun Spice Blend{3%tsp}(we sent more; use 2 tsp), a drizzle of @olive oil{2%tbsp}, and a pinch of @salt{} and @pepper{}. Roast in oven until lightly browned, about ~{25%minutes}. Toss halfway through.

Meanwhile, drain @corn on the cob{2%unit} in a #sieve{}. Halve, peel, and finely dice @red onion{1%unit}(half; use the rest as you like). Zest and halve @lime{2%unit} with a #zester{} and set aside. Halve @grape tomatoes{8%oz} lengthwise. Finely chop @parsley{½%oz}. Drain and rinse @kidney beans{2%box}.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add corn and onion and cook until softened, 2-3 minutes, tossing. Season with salt and pepper.

Add beans and tomatoes to the pan. Toss until heated through, about ~{1%minutes}. Season with salt and pepper. Transfer to a #large bowl{}. Stir in lime zest and juice from the lime.

When sweet potato is done roasting, transfer to the large bowl with corn mixture and add @feta cheese{1%cup}, a drizzle of olive oil, and half the parsley. Toss to combine. Season to taste with salt and pepper.

Divide salad between bowls. Garnish with remaining parsley and serve.