Mushroom Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with Mediterranean personality, this corn salad is the kind of dish that disappears fast at any table. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together in one big bowl, then get tossed in a zesty lemon-oregano dressing with a warm hint of cumin and turmeric. The result is something that tastes far more complex than the effort involved — and that short rest time before serving is the secret, letting the tomatoes release their juices and meld everything into a cohesive, craveable bite. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — just chop, toss, and go. Optional crumbled feta and torn fresh mint take it over the top if you want a little extra richness and freshness. It works beautifully as a standalone lunch, a side for grilled proteins, or scooped up with warm pita. This is the kind of no-fuss, crowd-pleasing salad you'll find yourself making on repeat all season long.
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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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