Vegetarian Mediterranean Tomato, Olive & Black Bean Corn Salad
This vibrant, no-cook salad is the kind of thing you throw together on a weeknight and somehow end up making every week for the rest of summer. Juicy halved cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together in one big bowl with crisp cucumber and red onion for a combination that hits every texture and flavor note you want. The dressing is where it really sings — a bright lemon and olive oil base warmed up with oregano, cumin, and a touch of turmeric that gives everything a subtle golden depth without overpowering the fresh vegetables. A short ten-minute rest before serving is the secret step that lets the tomatoes release their juices and lets all those flavors meld into something that tastes like it took far more effort than it did. Optional crumbled feta and torn fresh mint on top push it from great to genuinely impressive. It works beautifully as a standalone lunch, a side for grilled flatbreads, or scooped onto greens for a more substantial meal. The whole thing is plant-powered and satisfying without leaning on any meat substitutes or complicated techniques — just good ingredients doing exactly what they're supposed to do.
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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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