Cashew Free Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, produce-packed salad is the kind of dish that looks like it took serious effort but comes together in one big bowl with almost no fuss. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives get tossed with crisp cucumber and red onion for a combination that hits every texture you want in a warm-weather salad. The dressing is where things get really interesting — a bright lemon and olive oil base layered with oregano, cumin, and a touch of turmeric gives the whole bowl a Mediterranean-meets-pantry-staple depth that tastes far more complex than it is. Letting the salad rest for ten minutes before serving is a small step that makes a real difference, coaxing the tomatoes to release their juices and letting everything meld into something cohesive and craveable. Optional crumbled feta and torn fresh mint on top take it from great to genuinely impressive. Since every ingredient here is naturally free from tree nuts, there's no label-scanning or substitution anxiety — just straightforward, wholesome cooking you can feel good about sharing with a crowd.
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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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