Xanthan Gum Free Mediterranean Tomato, Olive & Black Bean Corn Salad
Bright, fresh, and loaded with Mediterranean character, 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, dressed in a punchy lemon vinaigrette spiked with oregano, cumin, and a hint of turmeric. Every ingredient here is naturally whole and unprocessed, which means there are zero thickeners or stabilizers hiding in the mix — just real food doing all the work. The dressing comes together with a quick whisk, and that short 10-minute rest before serving is the secret move that lets the tomatoes release their juices and deepen every bite. Optional crumbled feta and torn fresh mint take it over the top if you want a little extra richness and brightness. It works beautifully as a standalone lunch, a side for grilled proteins, or scooped up with warm pita. Clean, vibrant, and completely fuss-free.
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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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