Macadamia Free Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, no-cook salad is a celebration of bold Mediterranean flavors packed into one colorful bowl. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together with crisp cucumber and red onion for a combination that's satisfying enough to stand alone as a meal. The dressing is where things really sing — a bright lemon and olive oil base warmed up with oregano, cumin, and a touch of turmeric that gives every bite a subtle, earthy depth. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, coaxing the tomatoes to release their juices and letting all those flavors meld into something greater than the sum of their parts. Optional crumbled feta and torn fresh mint on top push it firmly into showstopper territory. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or swap anything out — just toss, rest, and serve. It's the kind of dish that travels well to potlucks, holds up in the fridge for next-day lunches, and honestly gets better the longer it sits.
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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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