Vegetarian Taco Salad

Made it,
Loved it.

Serving size 6

Prep Time 40MIN

Total Time 40MIN

Ingredients

2 Tbsp extra virgin olive oil
1 large onion, chopped
1 ½ cup fresh corn kernels (see tip) or frozen, thawed
4 large tomato
1 ½ cup cooked long-grain brown rice (see tip)
1 can 15-ounce black, kidney or pinto beans, rinsed
1 Tbsp chili powder
1 ½ tsp dried oregano, divided
¼ tsp salt
½ cup chopped fresh cilantro
⅓ cup prepared salsa
2 cup shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 ½ cup coarsely crumbled tortilla chip
lime wedge for garnish

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.

To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.