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Fresh Corn and Black Bean Salad W/ Corn Chips

FOR THE CUMIN-LIME DRESSING

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  • 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

 

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 

 

  1. Step 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. Step 2

    To the dressing, add the corn, black beans and cilantro. Toss to combine, taste and season with salt and pepper.

  3. Step 3

    When ready to eat, add the corn chips and avocados, and toss to combine. Dot with hot sauce, if using.

corn bean salad.jpg
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