Gut Friendly Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, no-cook salad is a celebration of color and texture — juicy cherry tomatoes, creamy black beans, sweet corn, and briny Kalamata olives all tossed together in one satisfying bowl. The dressing is where the magic happens: bright lemon juice and zest, earthy oregano, warming cumin, and a touch of turmeric create a bold, anti-inflammatory flavor profile that feels as good as it tastes. Black beans and corn bring a serious dose of plant-based fiber, which is exactly what a gut-friendly eating plan calls for, while the fresh parsley and cucumber keep things light and refreshing. Letting the salad rest for ten minutes before serving is a small but important step — the tomatoes release their juices and meld with the dressing, making every bite more flavorful than the last. Optional crumbled feta and torn mint take it over the top if you want a little creamy, herby finish. It comes together with minimal effort and no heat required, making it perfect for meal prep or a quick weeknight side. Whether you serve it alongside grilled protein or eat it straight from the bowl, 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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