Veggie Taco Salad
Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!
Yield
6 servingsPrep
10 minCook
25 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
or canola oil |
|
| 1 | large |
onions
chopped |
|
| 1 ½ | cups |
corn
fresh |
|
| 4 | large |
tomatoes
ripe |
|
| 1 ½ | cups |
brown rice
cooked |
*
|
| 15 | ounces |
black beans
1 can, rinsed, or you can use kidney or pinto beans |
|
| 1 | tablespoon | chili powder |
|
| 1 ½ | teaspoons |
oregano
dried |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ½ | cup |
cilantro
freshly chopped |
|
| ½ | cup |
salsa
prepared |
|
| 2 | cups |
mixed salad greens
or lettuce |
*
|
| ¾ | cup |
monterey jack cheese
or pepper Jack cheese, shredded |
|
| 2 ⅓ | cups |
tortilla chips
coarsely crumbled |
*
|
|
limes
wedges, for garnish, optional |
*
|
Low Cholesterol, Trans-fat Free, High Fiber
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 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.
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