Black Bean Tacos with Radish Salsa and Feta

SonjaMain Courses27 Comments

Black Bean Tacos with Radish Salsa and Feta

Black Bean Tacos with Radish Salsa and FetaBlack Bean Tacos with Radish Salsa and Feta

We’re in the midst of something unexpected and new. We bought a new home! We’re moving from our little bungalow just a few blocks across the street to a 1926 two-story. The new home has a bit more space and a larger yard, enough space the future family we’re dreaming of. And the best part — we’re doing a kitchen renovation!

Designing our own kitchen has been something we’ve dreamed of for a long time, and it’s almost surreal to actually be looking at appliances and designing our ideal layout. Our Pinterest board is now a sea of kitchens, and Alex has been playing with room designing applications. It’s not a huge room, but it’s square (instead of our current galley layout), with enough space to fit most of what we’d like to have.

If everything goes as planned, we’re hoping to share some of our reno progress with you here!  In the meantime, let us know any helpful tips.

And now to tacos. We harvested our first garden radishes the other day, and I stumbled upon this recipe for tacos with radish salsa. I couldn’t resist suggesting them to our friend Annie who came over to cook this past weekend, even though we’ve already enjoyed our share of tacos together. She was more than happy to try a new taco variation, and we were delighted by the result — the tangy radish salsa is a refreshing and unique flavor to compliment the black beans and feta. It came together quickly, and was a delightful way to share a meal together.

And, check out Annie’s blog for this lovely blackberry chevre salad she shared with us for the meal.

Black Bean Tacos with Radish Salsa and Feta
Note: The radish salsa can become watery as it sits, so it's best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.
Serves: 12 small tacos
What You Need
  • 1 clove garlic
  • 3½ tablespoons olive oil, divided
  • 15-ounce can black beans (or 1½ cups cooked)
  • 6 tablespoons chopped cilantro (plus additional sprigs for cooking)
  • 1 bunch radishes (12 to 15 radishes)
  • 4 green onions
  • ½ to 1 jalapeño pepper
  • 2 limes (4 tablespoons juice)
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 12 small corn tortillas
  • ¾ cup feta cheese crumbles
What To Do
  1. Mince 1 clove garlic. In a medium pot, heat 2 tablespoons olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown. Add the black beans along with the can liquid (add ¼ cup water if using beans without liquid), several sprigs of cilantro, and ¼ teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
  2. While the beans cook, clean and thinly slice the radishes. Thinly slice 4 green onions. Seed and dice the jalapeño pepper (taking the necessary precautions to keep the juice away from the eyes). Use ½ pepper for a mild salsa, and more for a spicier variation. Chop 6 tablespoons cilantro; reserve 3 tablespoons for serving. Mix 3 tablespoons cilantro with radishes, green onions, jalapeño pepper, 4 tablespoons fresh squeezed lime juice, 1½ tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper.
  3. To serve, place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and chopped cilantro.

27 Comments on “Black Bean Tacos with Radish Salsa and Feta”

  1. Tieghan

    Congrats on the new house! That is so exciting and you get to re-do the kitchen!! Ah I am jealous, sounds so fun!!

    I am also jealous of these tacos! They look awesome!! YUM!

  2. gina

    moving!?!?! awesome friends! many congratulations to you. i’m envisioning giant garden, open shelving, lovely porch… can’t wait to see the touch you put on things! let me know if you need me to make a trek and dig a new fire pit for you :)

    1. Alex

      Thanks! We’re excited to have a little more space (though the big trees complicate my big garden dreams!) We might need your shoveling services… I’m convinced the fire pit at our current house will raise the resale value by about 10K or so :)

  3. Belinda @themoonblushbaker

    Congratz on the new home! I have been wanting to redo my kitchen too, but I am too scared that all the problems that come with it will happen. My sister re did her house and she has one piece of advice to over estimate the amount of money you need, at least you have safety net.
    Such beautiful fresh tacos. Making them at home is so much more cost effective and healthy (so a win win for you right?^_^)

  4. Julia

    Congrats on the house purchase! Old houses with new kitchen possibilities are the best. My rental is a 1920’s or 30’s, too. Lots of character, aka blue kitchen counters. And the tacos of course look delicious! I’ve been wanting to make tacos with radishes, so thank you for the recipe!

  5. Charlie Masone

    I am guessing that you are near one of the neighborhoods you sent us to last week. The Holy Rosary neighborhood by Bluebeard was cool and Broad Ripple is awesome. Didn’t get to Recess but was shopping at Fresh Market. Best of luck in the new place.

    Indy is a really nice city. We climbed to the top of the war memorial downtown then had frozen yogurt at Pearings to cool off!

    Thanks for your help.

    1. Sonja

      So glad you enjoyed Indy! We are passionate about our city and are so happy when others love it too :) Yes, we’re in the Broad Ripple area. Thanks, and hope you make it back sometime!

  6. Dave

    I was just eating these for lunch (I make them at least once a week) and can legitimately say the act of eating my delish little taco made me genuinely happy. Thank you guys!

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