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Clean recipe · cooking.nytimes.com

Fresh Corn and Black Bean Salad With Corn Chips

This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs beautifully with earthy black beans and this sprightly cumin-lime vinaigrette. The corn, black beans, cilantro and vinaigrette can mingle up to 4 hours ahead, so this make-ahead dish is perfect for a picnic, potluck, cookout, or simply dinner. For best results, toss in the corn chips and avocado just before serving.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
15 min
Cook:
5 min
Total:
20 min
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Ingredients

  1. 2 tablespoons fresh lime juice
  2. 1 garlic clove, grated
  3. 1 ½ teaspoons ground cumin
  4. 1 teaspoon sugar
  5. ½ teaspoon crushed red pepper
  6. 3 tablespoons extra-virgin olive oil
  7. Salt and pepper
  8. 4 cups fresh corn kernels (from 4 large cobs)
  9. 2 (15-ounce) cans black beans, rinsed
  10. A big handful of cilantro leaves, chopped
  11. 4 cups/4 ounces corn tortilla chips, lightly crushed
  12. 1 to 2 ripe avocados, halved, pitted and roughly diced
  13. Hot sauce (optional), for serving

Instructions

  1. Prepare the dressing: To a large bowl, add the lime juice, garlic, cumin, sugar, crushed red pepper and olive oil. Season with about 1 teaspoon of salt and a pinch of pepper and whisk to combine. Taste and check seasonings, adding more salt and pepper if needed.
  2. To the dressing, add the corn, black beans and cilantro. Toss to combine, taste and season with salt and pepper.
  3. When ready to eat, add the corn chips and avocados, and toss to combine. Dot with hot sauce, if using.