Black Bean & Corn Tacos With Radish Salsa & Feta - cooking recipe

Ingredients

3 tablespoons olive oil, divided
2 garlic cloves, minced
1 (15 ounce) can black beans, undrained
1 (8 ounce) can corn, drained
4 tablespoons cilantro, chopped
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
12 -15 radishes, halved lengthwise & thinly sliced
4 green onions, thinly sliced
1 serrano pepper, minced
2 limes, juice of
12 corn tortillas
1 cup feta cheese, crumbled

Preparation

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.