Eggless Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, no-cook salad is the kind of bowl that looks like it took serious effort but comes together in minutes with nothing more than a whisk and a good toss. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives all get tossed with a bright lemon-oregano dressing that has just enough warmth from cumin and turmeric to feel genuinely interesting. The short rest at room temperature is a small but brilliant step — it lets the tomatoes release their juices and meld with the dressing so every bite is deeply flavorful rather than just dressed on the surface. Because the whole thing is built on fresh produce, pantry staples, and a simple olive oil vinaigrette, there's nothing hidden to worry about — no mayo, no aioli, no egg-based emulsifiers sneaking into the mix. Optional crumbled feta and torn fresh mint take it from weeknight staple to something you'd proudly set out at a summer gathering. It works equally well as a light lunch on its own or as a bold, colorful side alongside grilled fish or flatbread.
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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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