Corn salad

  • 2 cups frozen corn kernels
  • 1/4 cup chopped cilantro
  • 3 medium red radishes, thinly sliced into small strips
  • 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
  • 1 medium jalapeño pepper, seeded and minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt

Black beans

  • 2 cans black black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 small yellow or white onion, chopped
  • 1 tablespoon ground cumin
  • ⅓ cup water
  • Salt and black pepper, to taste
  • Optionally, use canned refried black beans instead

Everything else

  • 10 small round corn tortillas (gluten free for gluten-free tacos)
  • Avocado
  • Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce


  1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Set the bowl aside to marinate while your prepare the beans.
  2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
  3. Warm tortillas. Assemble and garnish.