Description
Fresh Corn and Bean Tacos with Crisp Salad is a vibrant, flavorful dish that captures the essence of summer. Each warm corn tortilla is filled with sweet corn, hearty black beans, and a refreshing salad mix for a delightful crunch in every bite. Perfect for casual gatherings or weeknight dinners, these tacos are not only easy to prepare but also customizable. Serve them with a squeeze of lime for an extra burst of flavor.
Ingredients
Scale
- 2 cups fresh corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 8 small corn or flour tortillas
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 2 cups lettuce (romaine or arugula), chopped
- Juice of 1 lime
- 2 tablespoons olive oil
Instructions
- Prepare your ingredients by shucking the corn and chopping the vegetables.
- In a skillet over medium heat, add olive oil and sauté corn for about 5 minutes until slightly caramelized.
- In a large bowl, combine cherry tomatoes, red onion, lettuce, and black beans. Drizzle with lime juice and olive oil; toss gently.
- Warm tortillas on an open flame or dry skillet for about 30 seconds per side until pliable.
- Assemble tacos by placing sautéed corn and salad mixture into each tortilla.
- Serve immediately with extra lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg