Capsaicin Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, fresh, and loaded with Mediterranean character, this corn salad is the kind of dish that disappears fast at any table. Juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together in one big bowl, dressed in a zesty lemon and olive oil vinaigrette that ties every ingredient together beautifully. The seasoning leans on dried oregano, ground cumin, and a touch of turmeric for warmth and depth — all the flavor payoff with absolutely no heat from chili or pepper-based spices. That makes it a genuinely satisfying option for anyone who needs to avoid capsaicin without sacrificing bold, complex taste. A short rest before serving lets the tomatoes release their juices and meld with the dressing, so the flavor only gets better as it sits. Optional crumbled feta and torn fresh mint take it over the top if you want a little extra richness and brightness. It works equally well as a standalone lunch, a cookout side, or a meal-prep staple that holds up well in the fridge.
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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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