We have new neighbors who moved here from a town in Kansas 5 hours away, where they own a big farm. One of their main crops is corn, and they have been gifting us spectacular examples of their labor of love. We often indulge with nothing more than a little salt and pepper, but we’ve also been working hard trying new recipes. Here is one that is a total winner!

FRESH CORN AND BLACK BEAN SALAD WITH CORN CHIPS
(adapted from The New York Times)

for the dressing:
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon sugar (if your corn is super sweet, omit it)
½ teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
Salt and pepper to taste

for the salad:
4 cups fresh corn kernels (from 4 large cobs)
1 (15-ounce) can black beans, rinsed
A big handful of cilantro leaves, chopped
corn tortilla chips, lightly crushed, amount to taste
2 ripe avocados, halved, pitted and roughly diced
Hot sauce (optional), for serving

Prepare the dressing: To a large bowl, add the lime juice, 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 so desired.

ENJOY!

to print the recipe, click here

Comments: Such a colorful salad, and quite substantial, as it is quite high in carbs. You can serve it only next to a main dish like grilled salmon, which we chose in our first time enjoying it, or go for the kill and also add rice and more chips like my beloved did.

Some dishes make you smile just looking at the plate, so colorful and fun. And having the best corn makes it super special. Leftovers were still ok, although I recommend adding fresh corn chips. The avocado might suffer a bit but the overall acidity helps.

1 YEAR AGO: Gluten-Free Red Lentil Bagels

2 YEARS AGO: Sourdough Bubble Bread

3 YEARS AGO: Watermelon Salad

4 YEARS AGO: Kashmiri Chicken Thighs

5 YEARS AGO:  A Vegan Trilogy

6 YEARS AGO: The Mystifying Hurricane Roll

7 YEARS AGO: Pop-Tarts with Strawberry Balsamic Jam

8 YEARS AGO: Ptichye Moloko, a Russian Dessert

9 YEARS AGO: Cheesy Low-Carb Zucchini Tarts

10 YEARS AGO: Blogging Hiatus

11 YEARS AGO: Apricots, Three Ways

12 YEARS AGO: Up Close and Personal with Kale

13 YEARS AGO: Black Berry Cherry Sorbet

14 YEARS AGO: Asparagus Pesto

15 YEARS AGO: Chocolate and Chestnut Terrine

16 YEARS AGO: Under the spell of lemongrass

17 YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!