Fresh Corn and Black Bean Salad With Corn Chips

By Hetty Lui McKinnon

Published July 24, 2025

Fresh Corn and Black Bean Salad With Corn Chips
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
3(7)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings

    For the Cumin-lime Dressing

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

    For the Salad

    • 4cups fresh corn kernels (from 4 large cobs)
    • 2(15-ounce) cans black beans, rinsed 
    • A big handful of cilantro leaves, chopped 
    • 4cups/4 ounces corn tortilla chips, lightly crushed
    • 1 to 2ripe avocados, halved, pitted and roughly diced 
    • Hot sauce (optional), for serving 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

479 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 67 grams carbohydrates; 17 grams dietary fiber; 5 grams sugars; 14 grams protein; 746 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Camster

Is the corn cooked first?

Derf

Great question, I was wondering the same thing

Camster

Is the corn cooked first?

Lisa

@Camster I read it as raw not cooked. I use raw corn stripped from the cob all the time in the summer. It’s sooo good!

Derf

Great question, I was wondering the same thing

Figgy pudding

No, it’s straight off the cob. Fresh.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.