Fresh Corn and Black Bean Salad With Corn Chips (Hetty Lui McKinnon, NYT Cooking)

Dressing Ingredients:

  • 2 tablespoons fresh lime juice
  • 1 garlic clove, grated
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sugar
  • ½ teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper

Salad Ingredients:

  • 4 cups fresh corn kernels (from 4 large cobs)
  • 2 (15-ounce) cans black beans, rinsed
  • 1-2 cucumbers, diced
  • 4 cups/4 ounces corn tortilla chips, lightly crushed
  • 1 to 2 ripe avocados, halved, pitted and roughly diced
  • Hot sauce (optional), for serving

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 cucumbers. 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.