Veggie Taco Salad
Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!
or canola oil
1 can, rinsed, or you can use kidney or pinto beans
or to taste
mixed salad greens
monterey jack cheese
or pepper Jack cheese, shredded
wedges, for garnish, optional
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 ¼ teaspoon salt.
Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
Coarsely chop the remaining 3 tomatoes.
Mix with cilantro, salsa and the remaining ½ teaspoon oregano in a medium bowl.
Toss mixed greens in a large bowl with the bean mixture, half the fresh salsa and ½ cup cheese.
Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.