This works out especially well because with temperatures well over 100˚F for the past week, I'm making more items that are fresh and require little cooking. Enter these tacos with a fresh avocado salad. These tacos use my favorite spiced black bean recipe which is then topped with this simple sweet corn salad. This salad is perfect when you're able to get your hands on fresh sweet corn because the raw flavor is wonderful- there's no need to always cook corn! Plus, I think sweet corn and avocados should always go together!
I feel like my taco recipes are one never-ending variation. I'm constantly changing up the fillings I use but it is based around a simple formula: legumes + vegetables. With this combination, it's hard to go wrong!
Vegan: Easy enough: leave off the cheese. I like to add an extra sprinkle of salt to the salad though- the cheese brings a boost you won't get otherwise.
Beans: Switch out the black beans and use the pinto or or white beans. I love using the smaller, creamier beans for a spiced taco filling!
Halloumi: You probably know this about me, but I loved fried cheese and will use it whenever I can. Swap the feta for some fried halloumi.
These are my new favorite tacos! The beans are so flavorful and the texture of the fresh corn in the salsa is incredible. Will be making them again soon with a much bigger batch of beans so I can eat them all week! Thanks for all your delicious recipes 🙂
These are soooo good! I made homemade tortillas and these tacos, and they were amazing! Salsa is so flavorful and fresh.