Brazil Nut Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with texture, this Mediterranean-inspired corn salad is the kind of dish that disappears fast at any table. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together in one big bowl, then get tossed in a zesty lemon and olive oil dressing spiked with oregano, cumin, and a hint of turmeric. That short rest at room temperature is the secret move — it gives the tomatoes a chance to release their juices and lets every ingredient soak up the dressing before you serve. Optional crumbled feta and torn fresh mint on top take it from weeknight staple to something you'd genuinely be proud to bring to a gathering. Everything here is naturally free from tree nuts of any kind, so there's no label-scanning or ingredient-swapping required — just straightforward, wholesome produce and pantry staples. It works beautifully as a standalone lunch, a side for grilled proteins, or scooped up with warm pita.
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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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