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Corn Salad & Bean Tacos Recipe

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4 from 24 reviews

Delicious and vibrant Corn Salad & Bean Tacos featuring seasoned pinto beans and a creamy, tangy corn salad, perfect for a quick and satisfying plant-based meal.

Ingredients

For the Beans

  • 2 tablespoons avocado oil
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 packet taco seasoning
  • 1/2 lime, juiced
  • Cilantro, chopped (to taste)

For the Corn Salad

  • 1 cup corn (frozen is fine)
  • 1 small red onion, diced
  • 1 jalapeño, diced (optional)
  • 2 tablespoons cilantro, chopped
  • 1/2 lime, juiced
  • 1/2 teaspoon garlic salt
  • 2 tablespoons vegan mayo
  • 2 tablespoons unsweetened non-dairy yogurt

For the Tacos

  • 8 corn tortillas, heated
  • 1 head romaine, chopped
  • Pickled onions (optional, for serving)
  • Lime wedges, cilantro, hot sauce (optional, for serving)

Instructions

  1. Prepare Pickled Onions (Optional): If using, prepare pickled onions ahead of time and set aside for serving.
  2. Cook the Beans: Heat the avocado oil in a skillet over medium heat. Add the drained pinto beans, taco seasoning, and 1/2 cup of water. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally. Add additional water if the beans begin to dry out. Just before serving, stir in fresh lime juice and a pinch of chopped cilantro to enhance flavor.
  3. Make the Corn Salad: In a medium bowl, combine corn, diced red onion, jalapeño (if using), chopped cilantro, lime juice, garlic salt, vegan mayo, and non-dairy yogurt. Toss everything together well, taste and adjust seasonings as needed. Set aside.
  4. Heat Tortillas: Warm the corn tortillas using your preferred method—on a dry skillet over medium heat or wrapped in a damp cloth in the microwave until pliable.
  5. Assemble the Tacos: Layer each warm tortilla with a base of chopped romaine lettuce, followed by a generous scoop of corn salad, a portion of seasoned beans, and pickled onions if desired. Garnish with additional cilantro and serve with lime wedges and hot sauce on the side.

Notes

  • You can use fresh or frozen corn for the salad depending on availability.
  • Adjust the jalapeño amount or omit it altogether for less heat.
  • Pickled onions add brightness and acidity but are optional.
  • For gluten-free diet compliance, ensure tortillas are pure corn with no wheat flour added.
  • Use vegan mayo and non-dairy yogurt to keep the recipe vegan-friendly.
  • If you prefer, black beans or other beans can substitute pinto beans.

Find it online: https://recipethrive.com/corn-salad-and-bean-tacos-recipe/