Soy Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with texture, this Mediterranean-inspired salad brings together juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives in one seriously satisfying bowl. The dressing is a punchy blend of fresh lemon juice, lemon zest, olive oil, and warm spices like cumin and turmeric — it comes together in seconds and ties every ingredient together beautifully. A short rest at room temperature lets the tomatoes release their juices and the flavors deepen, so by the time you toss it again and serve, it tastes like it's been marinating for hours. Every ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just straightforward, wholesome produce and pantry staples. Optional crumbled feta and torn fresh mint take it over the top if you want a little extra richness and brightness. This is the kind of salad that works as a light lunch, a cookout side, or a meal-prep staple that actually gets better as it sits.
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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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