Vegetarian Taco Salad

Name: Vegetarian Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 1 1/2 cup servings, 6 serving(s)
Ingredients: 29.58 ml extra-virgin olive oil; 1 large onion, chopped; 354.88 ml corn kernels, fresh or 354.88 ml frozen corn, thawed; 4 large tomatoes (I used 1 can 'original' Ro*tel brand tomatoes with green chilies instead); 354.88 ml cooked long-grain brown rice; 425.24 g can black beans, kidney beans or 425.24 g can pinto beans, rinsed; 14.79 ml chili powder; 4.92 ml ground cumin (optional); 7.39 ml dried oregano, divided; 1.23 ml salt; 4.92 ml dried cilantro or 4.92 ml dried parsley; 78.78-236.59 ml prepared salsa (your preference); 473.18 ml shredded iceberg lettuce or 473.18 ml romaine lettuce; 236.59 ml shredded monterey jack pepper cheese; 591.47 ml coarsely crumbled tortilla chips; lime wedge (to garnish)

Submitted by kitty.rock

"Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. This is an awesome salad -- I didn't miss the meat at all!! Recipe by Nancy Baggett for EatingWell / From EatingWell magazine May/June 2010."

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Ready In:: 25mins
Ingredients:: 16
Yields:: 6 1 1/2 cup servings
Serves:: 6

ingredients

29.58 ml extra-virgin olive oil
1 large onion, chopped
354.88 ml corn kernels, fresh or 354.88 ml frozen corn, thawed
4 large tomatoes (I used 1 can 'original' Ro*tel brand tomatoes with green chilies instead)
354.88 ml cooked long-grain brown rice
425.24 g can black beans, kidney beans or 425.24 g can pinto beans, rinsed
14.79 ml chili powder
4.92 ml ground cumin (optional)
7.39 ml dried oregano, divided
1.23 ml salt
118.29 4.92 ml dried cilantro or 4.92 ml dried parsley
78.78-236.59 ml prepared salsa (your preference)
473.18 ml shredded iceberg lettuce or 473.18 ml romaine lettuce
236.59 ml shredded monterey jack pepper cheese
591.47 ml coarsely crumbled tortilla chips
lime wedge (to garnish)

directions

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 (or use the Ro*tel). Add tomato 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.
Coarsely chop the remaining 3 tomatoes (or use additional salsa). Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
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.