Nutmeg Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with texture, this Mediterranean-inspired salad is the kind of dish that looks impressive but comes together with almost no effort. Juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives all get tossed together in one big bowl, creating a combination that hits every note — savory, fresh, and just a little tangy. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, cumin, and turmeric, which gives everything a warm, golden glow without relying on any of the heavy spices that can sneak into store-bought dressings. Letting the salad rest for ten minutes before serving is a small step that makes a real difference, as the tomatoes release their juices and everything melds into something that tastes like it's been marinating for hours. Optional crumbled feta and torn fresh mint take it over the top if you want a little creaminess and an herby finish. It works beautifully as a standalone lunch, a side for grilled proteins, or scooped up with warm pita bread.
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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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