Chestnut Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with color, this Mediterranean-inspired salad brings together juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives in one satisfying bowl. The dressing is where the magic really happens — a zippy blend of fresh lemon juice, lemon zest, olive oil, oregano, cumin, and a touch of turmeric that ties every ingredient together with warmth and brightness. A short rest at room temperature lets the tomatoes release their juices and the flavors deepen, so that final toss before serving makes a noticeable difference. Optional crumbled feta and torn fresh mint take it over the top if you want a little extra richness and freshness. Every ingredient here is naturally free from tree nuts of any kind, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It works beautifully as a standalone lunch, a side dish at a summer cookout, or even scooped onto crusty bread. Simple to throw together and genuinely hard to stop eating.
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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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