Celery Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed 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, then get tossed in a zesty lemon-oregano dressing with warm hints of cumin and turmeric. Every ingredient here is naturally free from celery and celery derivatives — no sneaky stalks, seeds, or celeriac hiding in the mix — so you can serve it with total confidence. The short resting time is a small but smart step: it lets the tomatoes release their juices and allows the dressing to really sink into the beans and corn. A handful of crumbled feta and torn fresh mint on top take it from weeknight easy to genuinely impressive. It works beautifully as a standalone lunch, a cookout side, or scooped onto grilled flatbread for something a little more substantial.
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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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