Beat the summer heat with these refreshing Chilled Black Bean & Corn Summer Tacos—a vibrant, no-cook dish that’s as easy as it is delicious. Packed with protein-rich black beans, sweet corn, juicy tomatoes, and zesty lime, this taco filling is tossed together in minutes using just a knife and spoon. No stove, no stress, and definitely no sweat—these tacos are the effortless answer for anyone seeking a fresh, nutritious meal that won’t warm up the kitchen, making them ideal for college dorms, busy weeknights, or impromptu summer gatherings.
Delicate avocado slices, bright cilantro, and a sprinkle of crumbly feta cheese bring cool creaminess to every bite, all neatly wrapped in warm, soft tortillas. Convenient and crave-worthy, these tacos shine at backyard picnics, kids’ lunch plates, or festive potlucks. Enjoy the wholesome flavors and easy prep, and serve them chilled for the ultimate summer crowd-pleaser!
Chilled Black Bean & Corn Summer Tacos
Print RecipeIngredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans corn, rinsed and drained
- 6 Roma tomatoes, chopped
- 1 medium onion, chopped
- 1/4 cup chopped fresh cilantro, or more to taste
- 3 serrano peppers, chopped, or more to taste (optional)
- 3 cloves garlic, chopped, or more to taste
- 1/2 cup lime juice, divided
- 4 avocados, sliced
- 2 (8 ounce) packages fajita-size flour tortillas
- 2 (8 ounce) packages crumbled feta cheese
Instructions
In a large bowl, toss together the black beans, corn, chopped tomatoes, onion, cilantro, serrano peppers, and garlic. Pour in half of the lime juice and stir gently to combine.
Cover the bowl and chill the mixture in the refrigerator for about 1 hour to allow the flavors to blend.
Slice the avocados and in a separate container, coat them with the remaining lime juice to keep them vibrant and green.
Warm the tortillas by layering five at a time on a microwave-safe plate, draping with a damp paper towel, and microwaving for about 30 seconds. Repeat for the rest.
Spoon the chilled bean and corn mixture onto each tortilla, arrange fresh avocado slices on top, and finish with a sprinkle of feta cheese.
Serve immediately while the filling is cool and fresh.
Notes
Tips:
For a spicier kick, increase the number of serrano peppers or substitute with jalapeños., If you’re serving a crowd, set up a taco bar with assorted toppings such as extra herbs, hot sauce, and lime wedges., Prevent mushy avocados by slicing them just before serving and tossing in lime juice., Swap flour tortillas for corn tortillas for a gluten-free option.
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