Gluten Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and loaded with texture, this Mediterranean-inspired salad brings together juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives in one satisfying bowl. The dressing is where the magic really happens — a zippy blend of fresh lemon juice, lemon zest, olive oil, oregano, cumin, and a touch of turmeric that ties every ingredient together with warmth and brightness. Every component here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just real, whole ingredients doing their thing. Letting the salad rest for ten minutes before serving is a small but crucial step; the tomatoes soften slightly and release their juices, deepening the flavor of the whole dish. Optional crumbled feta and torn fresh mint on top take it from weeknight easy to genuinely impressive. It works beautifully as a standalone lunch, a cookout side, or a meal-prep staple that holds up well in the fridge. Whether you're cooking for a crowd or just yourself, this one earns a permanent spot in the rotation.
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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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