Recipe found on

Yields enough for 12 small tacos


For the radish salsa

  • 1 bunch radishes (about 12 radishes)
  • 4 green onions
  • ½ to 1 jalapeño pepper
  • 3 tablespoons chopped cilantro
  • 4 tablespoons lime juice (about 2 limes)
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper

For the black bean tacos

  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1 15-ounce can black beans (or 1 ½ cups cooked)
  • ¼ teaspoon kosher salt
  • Torn cilantro leaves, for serving
  • ¼ teaspoon fresh ground black pepper
  • 12 small corn tortillas
  • ¾ cup feta cheese crumbles


For the radish salsa: Thinly slice and quarter the radishes. Thinly slice the 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 the cilantro. Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper. (*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.)

For the black beans: Mince the 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.

Char the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.

Radish Salsa

Black Bean Tacos with Radish Salsa

Photo credit: Jennifer Benson