Corn Salad & Bean Tacos
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These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions.
Taco night just got a whole lot easier with these Corn Salad & Bean Tacos! The corn salad is creamy and has the perfect amount of spice. The beans are simple but flavor-packed. It is a winning combo that makes for a perfect taco. Ready in just 30 minutes!
Step One: Prep the Beans
Making the beans for these tacos is SUPER easy. And, as long as you use a great taco seasoning, they will have so much flavor! I personally love the taco seasoning from Trader Joe’s – it’s organic and has the perfect amount of spice.
Heat some avocado oil in a skillet and add 2 cans of pinto beans – that have been drained & rinsed. Add the taco seasoning and 1/2 cup of water. Bring to a boil, lower the heat and simmer for 10 minutes. If the beans start to dry out, you can add a little more water.
The beans should be slightly saucy when they are done. Add some lime juice and a pinch of chopped cilantro before serving. And that’s all you need for the beans – super easy!
Step Two: Make Mexican Corn Salad
This corn salad is addicting! I might have eaten a few spoonfuls while I was waiting for the beans to finish.
Here is what you need to make the salad:
- corn
- red onion
- jalapeño
- cilantro
- lime juice
- garlic salt
- vegan mayo
- non-dairy yogurt
Add everything to a bowl and mix to combine. I like to taste and adjust the seasonings as needed. Sometimes you might need a little extra lime juice or salt. Make it to your liking!
Step Three: Assemble
To assemble the tacos, start with some warm corn tortillas. I like to warm mine over an open flame, but you can also heat them in a skillet.
Layer each tortilla with chopped romaine, corn salad, beans, pickled onions and a little more chopped cilantro. Make sure to have lots of lime wedges on the side and some hot sauce, if you like it spicy.
These tacos are quick, easy and so freaking tasty. If you have leftovers you can also make them into a taco salad!
Need more recipe inspo? Check these out:
Corn Salad & Bean Tacos
Ingredients
FOR THE BEANS
- 2 tablespoons avocado oil
- 2 15-ounce cans pinto beans drained and rinsed
- 1 packet taco seasoning
- 1/2 lime juiced
- cilantro chopped
FOR THE CORN SALAD
- 1 cup corn I used frozen corn
- 1 small red onion diced
- 1 jalapeño diced, optional
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
- 1/2 teaspoon garlic salt
- 2 tablespoons vegan mayo
- 2 tablespoons non-dairy yogurt unsweetened
FOR THE TACOS
- 8 corn tortillas heated
- 1 head romaine chopped
- pickled onions optional, for serving
- lime wedges, cilantro, hot sauce optional, for serving
Equipment
Instructions
- If making the pickled onions, prep them ahead of time and set aside.
- Heat the oil in a skillet and add the beans, taco seasoning and 1/2 cup of water. Bring to a boil, lower the heat and simmer for 10 minutes. If the beans start to dry out, you can add a little more water. Right before serving, add lime juice and a pinch of cilantro.
- Meanwhile, combine all of the corn salad ingredients in a bowl and toss to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, layer each warm tortilla with romaine, corn salad, beans, pickled onions and more cilantro. Serve with lime wedges on the side.
Video
Notes
- You can use all vegan mayo or all vegan yogurt in the corn salad if you only have one or the other.
Tasty and QUICK!!!
Really yummy! I especially enjoyed the corn salad, and this recipe was so easy!
Thanks so much Chelsea!
These tacos are a keeper, and we plan to make them again in the future. The corn salad really adds to the great flavor.
Thanks so much Richard!
This looks delicious! I have a question, unfortunately cilantro takes like dish soap to me ( thanks a lot genetics! Lol) is there another ingredient that could be a substitute or should it just be omitted? Thank you! 🙂
I would just omit it!
I made this for dinner tonight and it’s SO GOOD. And it was so easy to make. I doubled the corn salad recipe so we have extras, it was that good. And the best part is that my teenager SCARFED hers!
Yayyy! So glad it was a hit with the whole family!
I made this once and quickly decided it’s a keeper! Love that it’s basic ingredients and very quick to put together, yet healthy and flavorful. For the corn salad, I think I only added 2T of mayo and that was plenty so that’s something I would eyeball.
These were a 10/10 both my husband and I were amazed!!! So much flavor!!!
Thanks so much Hailey!
Wow. Just wow. This recipe is pure perfection! The flavors are perfectly balanced and once all the ingredients are prepped, it’s a breeze in the kitchen. Took me about 30 minutes to prep because I also made the pickled onions, which is a must for these tacos!
Thanks Eva! So glad you liked these 🤗
Loved this meal!!!
Thanks so much Ali!
We just tried this recipe last night and I’m already sharing it with friends. It’s easy to make and absolutely delightful to eat!
Each bite is a complex mouthful of flavors. The pickled onions add interest and the pinto beans are smoking!