Pecan 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. Cherry tomatoes, Kalamata olives, crisp cucumber, and hearty black beans come together in one big bowl, dressed in a zippy lemon vinaigrette spiked with oregano, cumin, and a hint of turmeric. That short rest at room temperature is the secret move — it gives the tomatoes a chance to release their juices and lets every ingredient soak up the dressing before you serve. Optional crumbled feta and torn fresh mint push it over the top if you want to go the extra mile. The whole thing is naturally free of tree nuts, so there's no need to scan labels or swap anything out — just toss and go. It works beautifully as a side alongside grilled proteins, scooped onto flatbread, or eaten straight from the bowl as a light lunch.
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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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