Description
A refreshing and vibrant corn salad paired with delicious bean tacos, perfect for a light meal or a side dish.
Ingredients
Scale
- 2 cups corn kernels
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup salsa
Instructions
- In a large bowl, combine corn, black beans, red bell pepper, red onion, avocado, and cilantro.
- Drizzle lime juice over the salad and sprinkle with cumin, salt, and pepper. Toss gently to combine.
- In a skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- To assemble the tacos, place a scoop of the corn salad mixture on each tortilla.
- Top with shredded lettuce and salsa.
- Serve immediately and enjoy!
Notes
- Feel free to add other vegetables like tomatoes or cucumbers to the salad.
- For a spicier kick, add jalapeños to the salad or tacos.
- This recipe can be made ahead of time; just keep the salad and tacos separate until serving.
Nutrition
- Serving Size: 1 taco with salad
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Corn Salad, Bean Tacos, Vegetarian Recipe, Quick Meal