Corn Salad and Bean Tacos
Corn Salad and Bean Tacos are a vibrant, flavorful dish that will brighten any meal. Bursting with sweet corn, zesty black beans, and fresh vegetables, these tacos are not only delicious but also quick and easy to prepare. Perfect for weeknight dinners or festive gatherings, they are sure to impress with their colorful presentation and delightful textures. Enjoy them loaded with all your favorite toppings for a satisfying bite every time.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: Serves 3 (6 tacos total) 1x
- Category: Main
- Method: N/A
- Cuisine: Mexican
Ingredients
Scale
- 1 cup fresh corn kernels (or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1 ripe avocado, sliced
- 6 taco shells (soft flour tortillas or crispy corn shells)
- 2 tbsp fresh lime juice
- 1/4 cup chopped cilantro
Instructions
- Prepare your ingredients by removing corn from the cob if using fresh, or using frozen corn. Rinse black beans under cold water.
- Dice the red bell pepper and red onion into small pieces. Chop the avocado last to prevent browning.
- In a large bowl, combine corn, beans, bell pepper, onion, and cilantro. Drizzle with lime juice and toss gently.
- Taste the mixture and adjust seasoning with salt and pepper as desired.
- Fill each taco shell generously with the corn salad mixture and top with avocado slices.
- Serve immediately with extra lime wedges on the side.
Nutrition
- Serving Size: 2 tacos (130g)
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/corn-salad-and-bean-tacos/