Almond Free Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, no-cook salad is a riot of color and texture — juicy cherry tomatoes, creamy black beans, sweet corn, and briny Kalamata olives all tossed in a bright lemon-oregano dressing with warm hints of cumin and turmeric. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The dressing comes together with a quick whisk, and the whole bowl is ready with almost zero effort. That short rest at room temperature is the secret move — it lets the tomatoes release their juices and meld with the spiced olive oil dressing into something that tastes like it took far longer to make. Optional crumbled feta and torn fresh mint take it over the top if you want a little extra richness and freshness. It works beautifully as a side dish, a light lunch, or even spooned over grains for a heartier meal.
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Learn more →Ingredients
4 servings
For the salad
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups fresh or thawed frozen corn kernels
- ½ cup kalamata olives, pitted and halved
- ½ english cucumber, diced
- ¼ red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup crumbled feta cheese (optional)
- ¼ cup fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, ground cumin, ground turmeric, salt, and black pepper until fully combined.
- 2
In a large mixing bowl, combine the cherry tomatoes, black beans, corn kernels, Kalamata olives, cucumber, red onion, and parsley.
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