Asparagus Taco with Pickled Radish Salsa

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A fresh asparagus taco with lightly pickled radish salsa and simply seasoned white beans. A light lunch or dinner ready in less than 30 minutes!

Ingredients

1 bunch radishes, minced (about 10 small)
1 stalk green garlic, trimmed and minced
Juice of 1 lime
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 14.5-ounce can cannellini beans, rinsed and drained
1 teaspoon garlic powder
1 teaspoon ground cumin
8 small corn tortillas, warmed
Chopped cilantro, for topping

Instructions

View the full recipe at The Seasoned Vegetable →