Easy Radish Salsa Recipe

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Can you make salsa with…radishes? Absolutely! Throw this zesty lime radish salsa on tacos and it puts them over the top.

You can never have too many taco recipes, right? Over here, tacos are one of our favorite weeknight dinners because they’re so simple and versatile. We’ve made tacos with just about everything, from lentils to scrambled eggs. Today, we’ve got a phenomenal taco topper: radish salsa! It comes together in just minutes and adds big flavor to all your favorite taco recipes. Here it tops a quick black bean taco recipe that’s an incredibly tasty fast meal!

The tangy radish salsa is a refreshing and unique flavor to compliment the black beans and feta. It came together quickly, and was a delightful way to share a meal together. How to make radish salsa? It’s very easy.


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 1/2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 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 1/2 cups cooked)
  • 1/4 teaspoon kosher salt
  • Torn cilantro leaves, for serving
  • 1/4 teaspoon fresh ground black pepper
  • 12 small corn tortillas
  • 3/4 cup feta cheese crumbles


  1. 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 1/2 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.)
  2. 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 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
  3. 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. (See How to Warm Tortillas.)
  4. To serve, place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.

You can read full article and recipes here : https://www.acouplecooks.com/black-bean-tacos-with-radish-salsa-and-feta/

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