Turkey Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with Mediterranean character, this corn salad is the kind of dish that looks like you spent way more effort than you actually did. Juicy halved cherry tomatoes, hearty 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 natural juices and allows every ingredient to soak up that fragrant dressing. Cucumber and red onion add satisfying crunch and a little sharpness, while fresh parsley keeps things lively and green. Optional crumbled feta and torn mint on top take it from great to genuinely impressive. Since the whole recipe is built around produce, legumes, and pantry spices, there's no need to scan labels or worry about hidden poultry-based broths or additives sneaking in. It works beautifully as a standalone lunch, a cookout side, or a meal-prep staple that only 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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