Wheat Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, bold, and packed with Mediterranean personality, this corn salad is the kind of dish that disappears fast at any table. Juicy cherry tomatoes, hearty black beans, sweet corn, and briny Kalamata olives come together in one big bowl, then get tossed in a zesty lemon-oregano dressing with warm hints of cumin and turmeric. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. The short rest time after dressing is a small but brilliant step; it lets the tomatoes release their juices and pulls the whole flavor profile together beautifully. Crumbled feta and torn fresh mint on top take it from great to genuinely impressive. It works equally well as a light lunch, a cookout side, or a meal-prep staple that holds up well in the fridge.
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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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