Today we have for you:
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Hetty Lui McKinnon’s fresh corn and black bean salad with corn chips
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A chicken and rice dish that lets the rice be the star
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Plus, a slow-cooker tomato soup for any smushed tomatoes
Exactly what I ought to be eating
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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
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.
