Shellfish 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 like you spent way more time on it than you actually did. Juicy cherry tomatoes, creamy black beans, sweet corn, and briny Kalamata olives come together in one big bowl, then get tossed in a zippy lemon-oregano dressing with a warm hint of cumin and turmeric. The short rest time before serving is a small but brilliant step — it lets the tomatoes release their juices and meld with the dressing so every bite tastes deeply seasoned. Because every ingredient here is naturally plant-based and ocean-free, there's zero guesswork about hidden shellfish or seafood-derived additives sneaking into your meal. Optional crumbled feta and torn fresh mint on top take it from weeknight easy to genuinely impressive. This one works just as well as a standalone lunch as it does alongside grilled chicken or warm pita at a summer gathering.
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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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