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Colourful Cuban Bean Salad

A versatile salad recipe which tastes as good as it looks!
Difficulty Level: Easy
Serves: 4-6


Vegetable oil
1 small sweet potato
2 ears of corn
1½ 400g cans of kidney beans
1 punnet of cherry tomatoes
1 red onion
100g of feta
½ cup of parsley, shredded
¼ cup of olive oil
1 lime, juiced and zested
2 tablespoons of apple cider vinegar
½ teaspoon of cumin
1 tablespoon of diced pickled jalapenos


  1. Pre-heat oven at 220 C
  2. Peel the sweet potato and chop it into small cubes (2-3cm in size). Place them on a baking tray and drizzle them with vegetable oil. Bake for 15-20mins, or until softened
  3. Meanwhile, cut the cherry tomatoes in quarters, peel and slice the red onion thinly, slice the corn off the corn cobs and drain and rinse the kidney beans
  4. Make the salad dressing by combining the olive oil, lime juice and zest, apple cider vinegar, cumin and jalapenos. Set aside
  5. Now, combine the salad! In a large bowl, toss together the sweet potato, corn, beans, tomatoes, onion and parsley. Crumble and mix through the feta, and drizzle over the salad dressing. Serve fresh