19-06-2025
Summer Beans, Make Me Feel Fine
Determined to hit my step goal, I recently switched up my commute, walking 20 minutes to an express train instead of taking the line closest to home. It's been a nice change in routine, for the most part. Here's the rub: The M.T.A. has managed to create dozens of little hells on earth, and they are the regularly un-air-conditioned cars of the A train. For the low price of $2.90, you too can show up to your office job unprofessionally soaked.
Come the commute back home, the still, suffocating air has eviscerated my desire to turn on the oven or a stove burner. With a heat wave rapidly approaching the Northeast and parts of the Midwest, it's only going to get worse.
So begins no-cook season. To build your no-cook arsenal is to turn your attention to one Hetty Lui McKinnon. Her latest recipe transforms the very-much-cooked vegetarian chili into a need-no-heat salad. Behold: the no-cook chili bean salad.
It's genius. It's versatile. It still plays well with a tricked-out toppings bar. Fresh tomatoes, red onion, bell pepper and canned pinto and black beans mingle in a highly seasoned and tangy marinade, all awaiting your desired combination of corn chips, tortillas, sour cream, avocado and cheese.
View this recipe.
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