Chicken Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, briny, and packed with color, this Mediterranean-inspired salad is the kind of dish that looks like you spent way more time on it than you actually did. Juicy cherry tomatoes, hearty black beans, sweet corn, and Kalamata olives come together in one big bowl, tied together by a punchy lemon-oregano dressing with warm hints of cumin and turmeric. The dressing takes about two minutes to whisk up, and the rest is just chopping and tossing — no stove required. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the tomatoes time to release their juices and letting every ingredient soak up that citrusy, herby flavor. Optional crumbled feta and torn fresh mint on top take it from great to genuinely impressive. This is the kind of plant-forward salad that satisfies as a main or holds its own alongside grilled fish, roasted vegetables, or warm pita — no meat needed to make it feel like a complete meal.
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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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