Page Title
Vegetarian Taco Salad
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Ingredients:
•        2 tablespoons extra-virgin olive oil
•        1 large onion, chopped
•        1 1/2 cups fresh corn kernels
•        4 large tomatoes
•        1 1/2 cups cooked long-grain brown rice (see Tip)
•        1 15-ounce can black, kidney or pinto beans, rinsed
•        1 tablespoon chili powder
•        1 1/2 teaspoons dried oregano, divided
•        1/4 teaspoon salt
•        1/2 cup chopped fresh cilantro
•        1/3 cup prepared salsa
•        2 cups shredded iceberg or romaine lettuce
•        1 cup shredded pepper Jack cheese
•        2 1/2 cups coarsely crumbled tortilla chips
•        Lime wedges for garnish

Preparation:

1.        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.

2.        Coarsely chop the remaining 3 tomatoes. Combine
with cilantro, salsa and the remaining 1/2 teaspoon
oregano in a medium bowl.

3.        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.
Vegetarian Taco Salad