Vegetarian Taco Salad

By deedavis

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.

Recipe by Nancy Baggett for EatingWell.

Ingredients

• 2 tablespoon(s) extra-virgin olive oil
• 1 large onion, chopped
• 1.5 cup(s) fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1.5 cup(s) cooked long-grain brown rice (see Tip)
• 1 can(s) (15-ounce) black, kidney, or pinto beans, rinsed
• 1 tablespoon(s) chili powder
• 1.5 teaspoon(s) dried oregano, divided
• 0.25 teaspoon(s) salt
• 0.5 cup(s) chopped fresh cilantro
• 0.33 cup(s) prepared salsa
• 2 cup(s) shredded iceberg or romaine lettuce
• 1 cup(s) shredded pepper Jack cheese
• 2.5 cup(s) coarsely crumbled tortilla chips
• Lime wedges for garnish

Preparation

Step 1

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. 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.

Coarsely chop the remaining 3 tomatoes. 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.

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.