Cinnamon Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, fresh, 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 zippy lemon-oregano dressing that ties everything together beautifully. The dressing leans on cumin and turmeric for warmth and depth — no cinnamon anywhere in sight, which makes this a genuinely safe and satisfying option for anyone who needs to avoid that spice without sacrificing bold flavor. A short rest at room temperature lets the tomatoes release their juices and allows the whole salad to bloom, so that simple 10-minute wait is absolutely worth it. Optional crumbled feta and torn fresh mint on top take it from weeknight staple to something you'd proudly set out at a dinner party. It works as a hearty side, a light lunch, or even a filling on its own — versatile, vibrant, and completely unfussy to pull together.
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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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