Description
Bright, crunchy, and impossibly easy, these Corn Salad & Bean Tacos are a quick and satisfying vegetarian dish bursting with flavor.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups corn kernels (fresh or thawed frozen)
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Juice of 1 lime (about 2 tablespoons)
- Fresh cilantro, roughly chopped (about 1/4–1/3 cup packed)
- Taco shells or corn tortillas, warmed for serving
- Pickled onions, for topping (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine corn, black beans, red onion, and tomatoes. Mix gently.
- Add diced avocado and lime juice. Toss gently to keep the avocado intact.
- Stir in chopped cilantro. Season with salt and pepper, adjusting to taste.
- Warm taco shells in a skillet or oven.
- Spoon salad into shells and top with pickled onions. Serve immediately.
Notes
Assemble the salad up to 2 hours ahead but add avocado just before serving to prevent browning.