Sweet Corn and Black Bean Tacos

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Ingredients

2 ears of corn, shucked (about 2 cups fresh corn kernels)
¼ 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 small-to-medium jalapeño pepper, seeds removed and minced (omit if sensitive to spice)
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)
2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
1 tablespoon olive oil
1 small yellow or white onion, chopped
1 tablespoon ground cumin
⅓ cup water
Salt and black pepper, to taste
10 small round corn tortillas (gluten free for gluten-free tacos)
1 large avocado, sliced into thin strips
Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

As published by Cookie and Kate.

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