Artificial Food Coloring Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, fresh, and packed with bold Mediterranean flavors, this vibrant corn salad is the kind of dish that looks like it took way more effort than it actually did. Every ingredient here is exactly what it says it is — cherry tomatoes, black beans, Kalamata olives, cucumber, and sweet corn all tossed in a zippy lemon-herb dressing made entirely from scratch. That matters more than you might think, because packaged dressings and canned goods with seasoning blends are notorious hiding spots for synthetic dyes and artificial colorings you never asked for. Here, the golden warmth comes from ground turmeric, the tang from fresh lemon juice and zest, and the depth from dried oregano and cumin — nothing artificial, nothing mysterious. A short rest at room temperature lets the tomatoes soften slightly and the flavors meld into something genuinely craveable. Finish it with crumbled feta and torn fresh mint if you want to take it fully over the top. It works beautifully as a side, a light lunch, or scooped onto greens for a more substantial 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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