Description
A fresh and vibrant Corn Salad & Bean Tacos recipe combining tender corn, black beans, cherry tomatoes, and fresh herbs with tangy lime juice, served in warm tortillas for a delicious and easy meal.
Ingredients
Scale
Salad Ingredients
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Tortillas
- 6 small tortillas (corn or flour)
Instructions
- Cook the Corn: Boil or steam the corn kernels for 5-7 minutes until tender. Drain them well and allow to cool completely.
- Combine Salad Ingredients: In a large bowl, add the cooled corn, rinsed black beans, halved cherry tomatoes, finely diced red onion, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Add Lime and Seasoning: Squeeze fresh lime juice over the salad mixture. Season with salt and pepper to taste. Toss gently to distribute the flavors without mashing the ingredients.
- Warm the Tortillas: Heat a skillet over medium heat and warm each tortilla for about 30 seconds on each side, making them pliable and flavorful.
- Assemble the Tacos: Spoon a generous amount of the corn salad mixture onto each warmed tortilla and roll them tightly to form tacos.
- Serve: Serve the tacos immediately, garnished with additional cilantro if desired for an extra fresh touch.
Notes
- You can substitute fresh corn with frozen corn kernels if fresh is unavailable.
- Adjust the lime juice and seasoning according to your taste preferences.
- These tacos are perfect for a quick lunch or light dinner.
- Adding avocado or a dollop of sour cream can enhance richness if desired.
- For a spicier version, add diced jalapeño or a dash of hot sauce.
