Black Bean & Corn Tacos With Radish Salsa & Feta

"This recipe is from the, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Haris O. photo by Haris O.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Haris O. photo by Haris O.
Ready In:
12 tacos




  • In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
  • While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
  • To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.

Questions & Replies

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  1. Keith R.
    Wow! This was fantastic! The small can of corn was 11oz and I used a jalapeño pepper, queso fresco, and omitted extra salt (plenty in canned vegs & cheese) but otherwise kept to the recipe. Add a slice of fresh avocado on top! Your vegan relations/friends can omit the cheese and it's still a great meal.
  2. Kharmakaye
    I've had this recipe saved on my board for a while and finally made it. Yummy! I used grilled corn that i shaved off the cob because we love that flavor. As another reviewer mentioned not a huge fan of radish, I agree so just scaled the amount down a bit, also only had jalapenos on hand (can't complain)! We love black beans, turned out awesome especially w/ my lemon garlic avocado slices. Thank you for great recipe :) Forgot to mention the kicker for me was the feta, i love it & thought brilliant.
  3. whtbxrmom
    We are not typically fans of radishes. But there was a bag of them in our farm share and I didn't want to waste them. My can of corn was bigger than called for, but I threw the whole thing in anyway and I always double my garlic in recipes. I used a jalapeño pepper, and my feta was reduced fat, but it turned out fabulous. I'll admit, we weren't expecting to like these and instead we all went back for seconds! It's not often our entire family agrees on something, so a five star rating from this crew is a true complement!
  4. Haris O.
    • Review photo by Haris O.
  5. DailyInspiration
    These delicious tacos made a great lunch alongside some mango/avocado guacamole. I love radishes -- they are wonderful detoxifiers for the body (among other great health benefits) and this radish salsa was a such a surprising addition to these tacos. Loved the combination of the corn and black beans with the feta as well. Will definitely make these wonderful tacos again. Made for PRMR, May, 2014.


  1. Vicki W.
    Use caso fresco instead of feta and add red onion
  2. suzie k.
    These sound great but I would substitute pinto beans for the black beans. It’s just my personal preference.
  3. Vicki W.
    Green pepper or pablano
  4. Keith R.
    As another suggested, use queso fresco if available. The recipe doesn't suffer at all by simply omitting the specified salt, since there's a bunch in the canned beans and corn, unless you specifically buy low sodium versions. I used a jalapeño (about 2x the size of a serrano) and it works well if you don't like things too hot.
  5. Vicki W.
    For those genetically adverse to cilantro use oregano


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