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Friday, January 23, 2015

Vegetarian Taco Salad

Nobody will miss the meat in this taco salad.  The rice and beans can be made ahead and just reheated slightly before serving.  I love the combination of crispy, cold lettuce with the warm bean mixture.  Semi-homemade salsa really makes this dish!


2 Tbsp. extra-virgin olive oil
1/2 large onion chopped
1-1/2 cups fresh or frozen whole kernel corn
1 - 12 oz. steam in bag brown rice, cooked
1 15-ounce can black beans, rinsed
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 tsp. dried oregano
Salt to taste
1/4 cup fresh cilantro
1/2 cup prepared salsa
1 Tbsp. fresh lime juice
Shredded iceberg or romaine lettuce
Shredded Pepper Jack cheese
Tortilla chips (I used Sweet/Spicy Chili Doritos)
Sour cream, lime, pickled jalapenos for garnish


Heat oil in a large non-stick skillet over medium heat.  Add onion and corn, stirring until the onion begins to brown, about 5 minutes.  Coarsely chop 1 tomato.  Add it to the pan along with the rice, beans, chili powder, cumin, oregano and 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 lime juice in a medium bowl.

Arrange lettuce on your serving dish.  Top with bean mixture, cheese and salsa.  Serve with tortilla chips of your choice.
~Adapted from Eating Well
Makes 6 generous servings

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