Fish Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and loaded with texture, this Mediterranean-inspired salad is the kind of dish that looks impressive but comes together with almost no effort. Juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives are tossed in a zesty lemon-oregano dressing that pulls every element together beautifully. A touch of cumin and turmeric in the vinaigrette gives the whole bowl a warm, earthy depth that feels anything but ordinary. Mediterranean cooking can sometimes lean heavily on seafood, but this recipe proves the cuisine's pantry staples — good olive oil, fresh lemon, and quality olives — are more than enough to deliver serious flavor. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, as the tomatoes release their juices and meld with the dressing into something almost saucy. Optional crumbled feta and torn mint on top add a creamy, herby finish that takes it over the edge. It's the kind of salad you'll make once and then find yourself craving all summer long.
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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)
Can be omittedfeta cheese
- 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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