Lactose Free Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, produce-packed salad is the kind of dish that looks like it took serious effort but comes together in just a few minutes of chopping and whisking. Juicy cherry tomatoes, hearty black beans, sweet corn, briny Kalamata olives, and crisp cucumber all get tossed in a bright lemon-herb dressing that pulls every element together beautifully. The dressing itself is built on extra virgin olive oil, fresh lemon juice, and a warm blend of oregano, cumin, and turmeric — completely dairy-free by nature, no substitutions required. That means the base of this salad is naturally safe for anyone avoiding lactose, with the optional feta listed separately so you stay in full control of what goes on your plate. Letting it rest for ten minutes before serving is a small but smart step — the tomatoes soften slightly and release their juices, turning the dressing into something even more flavorful. It works equally well as a light lunch, a crowd-pleasing potluck contribution, or a bold side alongside grilled proteins. Fresh mint as a finishing touch is optional but genuinely worth it if you have it on hand.
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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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