Coconut Free Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant salad is a riot of color and texture — juicy cherry tomatoes, creamy black beans, sweet corn, and briny Kalamata olives all tossed together in one big, satisfying bowl. The dressing is where the magic really happens: bright lemon juice and zest, earthy oregano, warm cumin, and a hint of turmeric create a vinaigrette that ties every ingredient together beautifully. That short 10-minute rest before serving is a small but brilliant step, giving the tomatoes time to release their juices and deepen the overall flavor. Crisp cucumber and sharp red onion add freshness and bite, while optional crumbled feta and torn mint take the whole thing to another level if you're feeling generous. Every single ingredient here is naturally free from coconut in any form — no sneaky oils, milks, or flours to second-guess — so you can dress and serve with total confidence. It works equally well as a light lunch, a cookout side, or a meal-prep staple that holds up well after a few hours in the fridge.
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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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