Fresh Corn and Black Bean Salad With Corn Chips

By Hetty Lui McKinnon

Published July 23, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(2,789)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

FOR THE CUMIN-LIME DRESSING

  • 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 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

67 grams carbs; 479 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 17 grams fiber; 746 milligrams sodium; 14 grams protein; 5 grams sugar

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.

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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.

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Ratings

5 out of 5
2,789 user ratings
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Comments

Enza

@dimmerswitch I also love to cook my corn this way! I toss an ear into the microwave with the husk still on for approx 3 mins, then let sit for a bit until it’s cool enough to handle. Perfectly cooked corn kernels every time

D-RN

Raw corn isn't for everyone. Avoid eating raw corn if you have a compromised immune system, are pregnant, or are breastfeeding, because of the risk of bacterial contamination from uncooked corn. Some people may have GI issues from eating uncooked corn, which isn't easy on the GI sysem. So cook the corn if you need to avoid GI issues or bacterial contamination from raw corn.

dimmerswitch

Camster & Derf - You ask if the corn is cooked first. My reading of the recipe is that it is not. It specifies raw corn removed from cob. But I did cook mine briefly, using the microwave technique where corn still in husks is cooked that way. It results in delicious corn that can be as lightly cooked as one wants. In a salad like this I cook it just enough to lose the raw edge but to keep it fresh crunchy texture.

Brion

It was delicious, but the amount of cumin-lime dressing for a dish of this size doesn't seem enough. When my husband ate it, I waited for him to say eh, meh or Yeah! He liked it, but I could tell something was off, so I pressed him (I'd tasted it, too) and he thought, as I did, that it was a little too "dry." I made the dressing again, we poured it over our individual salads in our bowl, and it had a zestier taste. The dressing got lost (for us) in that much salad. Otherwise, we both loved it!

Susan Kessler

I was underwhelmed. Maybe it needs more spice

Bob

Using blue corn chips would add some interesting color.

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