Honey Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together in a bowl that somehow manages to feel both light and completely satisfying. The dressing is built entirely from olive oil, fresh lemon juice, lemon zest, and a warm blend of oregano, cumin, and turmeric — no sweeteners of any kind, which makes it a genuinely easy fit for anyone avoiding honey or other added sugars in their vinaigrettes. So many store-bought dressings sneak in honey or agave, but here you're whisking everything yourself in about two minutes flat. A short rest at room temperature lets the tomatoes release their juices and meld with the spiced dressing, so the flavor deepens without any extra effort. Optional crumbled feta and torn fresh mint on top push it from weeknight staple into something you'd proudly bring to a summer gathering. It works as a standalone lunch, a side dish, or even scooped onto flatbread — versatile enough to earn a permanent spot in your 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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