Sweet Corn and Black Bean Tacos

• 2 ears of corn, shucked (about 2 cups fresh corn kernels) ↔ Substituir
• ¼ cup chopped cilantro ↔ Substituir
• 3 medium red radishes, thinly sliced into small strips ↔ Substituir
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice) ↔ Substituir
• 1 small-to-medium jalapeño pepper, seeds removed and minced (omit if sensitive to spice) ↔ Substituir
• 1 tablespoon olive oil ↔ Substituir
• ¼ teaspoon sea salt ↔ Substituir
• ½ to ⅔ cup crumbled feta, to taste (optional) ↔ Substituir
• 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans) ↔ Substituir
• 1 tablespoon olive oil ↔ Substituir
• 1 small yellow or white onion, chopped ↔ Substituir
• 1 tablespoon ground cumin ↔ Substituir
• ⅓ cup water ↔ Substituir
• Salt and black pepper, to taste ↔ Substituir
• 10 small round corn tortillas (gluten free for gluten-free tacos) ↔ Substituir
• 1 large avocado, sliced into thin strips ↔ Substituir
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce ↔ Substituir

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