Black Bean Tacos with Avocado Salsa | Williams Sonoma

Ingredients

• 1 white onion, finely chopped
• 2 large plum tomatoes, halved, seeded and finely diced
• 1 serrano chili, seeded and minced
• 1/4 cup minced fresh cilantro
• 3 Tbs. fresh lime juice, plus lime wedges for serving
• 1 avocado, pitted, peeled and finely diced
• Coarse kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 large red bell pepper, seeded and diced
• 1 ear of corn, kernels removed
• 8 to 12 corn tortillas, each 6 inches in diameter
• 1/4 tsp. fennel seeds or anise seeds  
• 2 cans (each 15 oz.) black beans, drained, liquid reserved
• Crumbled feta cheese for serving