Description
Enjoy a burst of summer flavors with these vibrant Corn Salad and Bean Tacos! Fresh corn, hearty black beans, and colorful vegetables come together in a crunchy taco shell, creating a delightful dish perfect for any occasion. Quick to prepare and customizable to your taste, these tacos are sure to impress at your next gathering or casual meal.
Ingredients
Scale
- 1 cup fresh corn (kernels off the cob or frozen)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp olive oil
- Taco shells (soft or crunchy)
Instructions
- Prepare the corn by boiling fresh kernels in water for about 5 minutes; cool before cutting.
- In a large bowl, combine corn, black beans, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice and olive oil; drizzle over the salad mixture and toss gently.
- Fill taco shells with generous portions of the corn salad mixture.
- Serve immediately, garnished with extra lime wedges or herbs if desired.
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating diced bell peppers or avocado. To add heat, include jalapeños or spices like cumin. Leftover salad can be stored in an airtight container in the fridge for up to three days.