Taco Salad

• 1 (3.5-ounce) package boil-in-bag brown rice
• 1 teaspoon olive oil
• 1/4 cup chopped onion
• 3 garlic cloves, minced
• 1 (15-ounce) can black beans or kidney beans, rinsed and drained
• 1 1/2 teaspoons Mexican seasoning
• 4 cups shredded iceberg lettuce
• 1 1/2 cups chopped tomato
• 1/2 cup reduced-fat shredded Cheddar cheese
• 1 (4-ounce) can chopped green chiles
• 1 (3.8-ounce) can sliced black olives
• 3 ounces light tortilla chips
• 6 tablespoons light ranch dressing

1. Cook rice according to package directions, omitting salt and fat.
2. . Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and saute 2 minutes or until tender. Add cooked rice, beans, and Mexican seasoning; cook 5 minutes or until thoroughly heated. Set aside.
3. . Combine lettuce and next 4 ingredients in a large bowl. To serve, place 5 chips on each of 6 plates; top with salad mixture and bean mixture. Drizzle dressing over salads.

brown rice, olive oil, onion, garlic, black beans, seasoning, shredded iceberg lettuce, tomato, cheddar cheese, green chiles, black olives, tortilla chips, light ranch dressing

Taken from www.myrecipes.com/recipe/taco-salad-0 (may not work)