Pescatarian Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and loaded with texture, this vibrant bowl brings together juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives in a way that feels both satisfying and refreshing. The dressing is where the magic really happens — a zippy blend of fresh lemon juice, lemon zest, olive oil, and warm spices like cumin and turmeric that gives the whole salad a distinctly Mediterranean personality. A short 10-minute rest before serving lets the tomatoes release their juices and meld with the dressing, so every bite tastes like it was meant to be together. Optional crumbled feta and torn fresh mint on top take it from great to genuinely impressive without any extra effort. This is the kind of dish that works equally well as a standalone lunch or a crowd-pleasing side at a summer gathering. It comes together in one bowl with no cooking required, making it as practical as it is delicious.
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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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