Black Bean & Corn Tacos With Radish Salsa & Feta

• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 (15 ounce) can black beans, undrained
• 1 (8 ounce) can corn, drained
• 4 tablespoons cilantro, chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 12 -15 radishes, halved lengthwise & thinly sliced
• 4 green onions, thinly sliced
• 1 serrano pepper, minced
• 2 limes, juice of
• 12 corn tortillas
• 1 cup feta cheese, crumbled

1. In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
2. While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
3. To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.

olive oil, garlic, black beans, corn, cilantro, salt, pepper, radishes, green onions, serrano pepper, corn tortillas, feta cheese

Taken from www.food.com/recipe/black-bean-corn-tacos-with-radish-salsa-feta-501656 (may not work)