Fresh Corn and Black Bean Salad With Corn Chips
A superquick corn and black bean salad enlivened with crackly corn chips, in the spirit of fattoush and panzanella. The corn, beans, cilantro, and dressing can mingle up to 4 hours ahead — add the corn chips and avocado just before serving so they stay crisp.
Ingredients
For the cumin-lime dressing:
- 2 tablespoons fresh lime juice
- 1 garlic clove, grated
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
For the salad:
- 4 cups fresh corn kernels (from 4 large cobs)
- 2 (15-ounce) cans black beans, rinsed
- A big handful of cilantro leaves, chopped
- 4 cups/4 ounces corn tortilla chips, lightly crushed
- 1 to 2 ripe avocados, halved, pitted and roughly diced
- Hot sauce (optional), for serving
Directions
- 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.
- To the dressing, add the corn, black beans, and cilantro. Toss to combine, taste, and season with salt and pepper.
- When ready to eat, add the corn chips and avocados, and toss to combine. Dot with hot sauce, if using.
Source: NYT Cooking (Hetty Lui McKinnon)