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This Corn and Black Bean Salad Is Exactly What I Want to Be Eating

August 10, 2025
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This Corn and Black Bean Salad Is Exactly What I Want to Be Eating
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Today we have for you:

  • Hetty Lui McKinnon’s fresh corn and black bean salad with corn chips

  • A chicken and rice dish that lets the rice be the star

  • Plus, a slow-cooker tomato soup for any smushed tomatoes

Exactly what I ought to be eating

Sam Sifton” class=”css-dc6zx6 ey68jwv2″>

By Sam Sifton

Good morning. I dove into the channel off the wide sand beach and let the tide carry me along the shore. I thought about dinner as I generally think about dinner when I’m swimming, when I’m walking around, when the sun’s up or heading down.

There’s good corn around. Also avocados. I’ve got a few cans of black beans in the pantry. Also a big bag of Fritos. Which is most of the makings of Hetty Lui McKinnon’s recipe for a corn and black bean salad (above), though she makes the dish with tortilla chips. This seemed, in salt water, paddling under ospreys and terns, exactly what I ought to be eating in a few hours, probably alongside a platter of grilled chicken.

Not yet 11 a.m., and my Sunday supper sorted! I made for the beach, my towel, a novel by Rachel Cusk. Weekends are fantastic this time of year.


Featured Recipe

Fresh Corn and Black Bean Salad With Corn Chips

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As for the rest of the week. …

Monday

Hot, cold, spicy, sweet: I love Ali Slagle’s recipe for chile-crisp tofu with tomatoes and cucumbers for how quickly it comes together and for how much it tastes of the season. Serve over greens and under a spray of sesame oil.


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The post This Corn and Black Bean Salad Is Exactly What I Want to Be Eating appeared first on New York Times.

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