Ingredient:

• Corn and feta salad
• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ 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
• ¼ teaspoon sea salt
• ½ to ⅔ 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
• ⅓ 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