Rice Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with Mediterranean character, this corn and black bean salad is the kind of dish that earns compliments at every potluck or weeknight dinner table. Sweet corn, juicy cherry tomatoes, briny Kalamata olives, and hearty black beans come together in one big bowl, making it as satisfying as it is colorful. The dressing is where the magic really happens — a lemon-forward vinaigrette spiked with oregano, cumin, and a touch of turmeric that ties every ingredient together with warmth and brightness. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the tomatoes time to release their juices and deepen the overall flavor. Optional crumbled feta and torn fresh mint take it over the top if you want to lean into the Mediterranean vibe. Because every component here is naturally grain-free, there's no need to swap anything out or second-guess a single ingredient — it just works. This one is equally at home as a standalone lunch or a vibrant side alongside grilled proteins.
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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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