Sesame Free Mediterranean Tomato, Olive & Black Bean Corn Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(30)

Sesame Free Mediterranean Tomato, Olive & Black Bean Corn Salad

This vibrant, no-cook salad is a riot of color and texture — juicy cherry tomatoes, creamy black beans, sweet corn, and briny Kalamata olives all tossed together in one big, satisfying bowl. The dressing is where the magic happens: bright lemon juice and zest, earthy oregano, warm cumin, and a whisper of turmeric create a Mediterranean-inspired vinaigrette that ties every ingredient together beautifully. A short 10-minute rest lets the tomatoes release their juices and the flavors deepen, so by the time you toss it again, it tastes like it's been marinating for hours. For anyone navigating sesame sensitivities, this recipe is a genuine relief — no tahini, no sesame oil, no hidden seeds lurking in a store-bought dressing. Everything here is straightforward and easy to verify, which makes it a confident choice for potlucks, meal prep, or a quick weeknight side. Finish it with crumbled feta and torn fresh mint if you want to push it over the top — both optional, both absolutely worth it.

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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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