Cold Tacos on a Hot Summer Day

I invented cold tacos last weekend by accident.

I was craving something light and fresh, and started looking around the kitchen. In the pantry, I found cans of organic black beans and corn from Trader Joe’s that I had picked up a few weeks earlier in Brooklyn, when it was cooler and still acceptable to leave the peninsula. Sitting on the counter was a big, juicy tomato. There was cilantro growing right across the street in the Beach 91st Community Garden that I could grab,

My original plan was to make a simple summer bean salad. But as I started chopping and mixing, I realized I was a lot hungrier than I thought. That’s when the idea popped into my head  – I’m making cold tacos!

Fresh, crunchy, and with just a little spice, Cold Tacos are best enjoyed on a shady porch with a cool breeze. Summer is here!

I picked up some wheat tortillas, toasted them lightly for a little crunch, and piled them high with the chilled bean and corn salad. The result was fresh, filling, and perfect for a hot summer afternoon.

Make the filling ahead of time and keep it in the refrigerator for up to three days. My accidental invention, the Cold Taco, is made for shady porches, beach days, and those summer afternoons when turning on the stove feels like a terrible idea.

Cold Summer Tacos

Ingredients

• 1 can black beans, rinsed and drained
• 1 can corn, drained (or 2 ears of fresh stripped corn)
• 1 medium to large ripe tomato, diced
• 1 small red pepper
• 4 sprigs cilantro, chopped
• Juice of 1/2 lemon or lime
• 1–2 tablespoons olive oil
• 1 tablespoon white vinegar
• Salt and freshly ground black pepper, to taste
• Wheat tortillas
• Sour cream, shredded cheese, and hot sauce for topping (I used habanero sauce)

Directions

1. Chop the tomato and place it in a large bowl. Add the black beans, corn, and chopped cilantro, then stir to combine.
2. Add the lemon or lime juice, olive oil, and vinegar. Stir well.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to let the flavors combine, or make it earlier in the day and chill until you’re ready to eat.
5. Lightly toast the tortillas in a dry pan until warm and just a little crisp.
6. Fill each tortilla with the chilled bean mixture.
7. Top with sour cream, shredded cheese, and a few dashes of habanero sauce.

Enjoy and Happy Summer!

Follow Paula in the kitchen on Instagram: @theglorifiedtomato.