Caila Yates, Graduate Dietetics Student, SAR ’20 

What better way to kick off the start of a new semester than with a taco night in the Test Kitchen? Although we’re nearing the end of the summer season, we were still able to incorporate some summer veggies like corn and radishes into the meal. It was great seeing everyone after a summer break, and meeting new friends! We hope to see the Test Kitchen family grow even more this semester.

What we liked:

• The corn relish was perfectly sweet and savory
• It was easy for everyone to assemble their tacos just the way they liked with various different toppings – great for entertaining!
• The protein from the black beans and the fat from the avocados and cheese made this meal very filling and satisfying
• Great for leftovers; Many students took home leftover corn relish and beans to put on top of a salad or rice the next day

What we would change

• The jalapenos made the corn relish a little too spicy for some. If you’re making tacos for other people, serve them on the side!
• We added more cumin to the black beans, as well as paprika and a pinch of cayenne pepper to give them more flavor
• We used canned sweet corn instead of ears of corn to make it easier

What you’re getting from this meal:

• Protein from the black beans
• Insoluble fiber from corn that aids digestion and keeps you regular
• Calcium and vitamin D from the feta cheese
• Healthy, monounsaturated fat from avocado

Try these zesty modifications:

• Add chicken, lean ground beef, or tofu for even more protein
• Make it a burrito bowl! Use brown rice or quinoa as your base, and add your toppings from there

The recipe

Adapted from Cookie and Kate
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 minutes
Yield: 10 tacos

Corn and feta salad

• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• 1/4 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 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/2 to 2/3 cup crumbled feta, to taste (optional)

Black beans

• 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
• 1/3 cup water
• Salt and black pepper, to taste

Everything else

• 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

To prepare the corn salad:

Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in 1/2 cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while you prepare the beans.

To prepare the black beans:

Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas:

Heat oven to 200 degrees Fahrenheit. Place the tortillas on a baking sheet and place in the oven for about 5 minutes, or until they are warm to the touch.

Put it all together:

Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa, or hot sauce on the side.