Latest news with #blackbeansalad

New York Times

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

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 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 View Recipe → As for the rest of the week. … 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. Want all of The Times? Subscribe.