Anti Inflammatory Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, no-cook salad is the kind of bowl that looks like it took serious effort but comes together in about fifteen minutes. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives create a combination that's bold, satisfying, and genuinely beautiful on the table. The dressing is where the real magic happens — extra virgin olive oil and fresh lemon juice form the base, while dried oregano, cumin, and a touch of turmeric bring warmth and depth that also happen to be some of the most well-studied ingredients for supporting a low-inflammation lifestyle. That short ten-minute rest before serving is a small but important step: it lets the tomatoes release their juices and allows every ingredient to soak up the dressing properly. Optional crumbled feta and torn fresh mint push it over the top if you want a little creaminess and brightness. It serves four and works equally well as a light main or a generous side alongside grilled fish or chicken. The whole thing is built from whole, minimally processed ingredients, so there's nothing to second-guess — just a genuinely delicious salad you'll want to make on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedfeta cheese
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!