Veggie Taco Salad

• 2 tablespoons olive oil or canola oil
• 1 large onions chopped
• 1 1/2 cups corn fresh
• 4 large tomatoes ripe
• 1 1/2 cups brown rice cooked
• 15 ounces black beans 1 can, rinsed, or you can use kidney or pinto beans
• 1 tablespoon chili powder
• 1 1/2 teaspoons oregano dried
• 1/4 teaspoon salt or to taste
• 1/2 cup cilantro freshly chopped
• 1/2 cup salsa prepared
• 2 cups mixed salad greens or lettuce
• 3/4 cup monterey jack cheese or pepper Jack cheese, shredded
• 213 cups tortilla chips coarsely crumbled
• 1 x limes wedges, for garnish, optional

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
3. Coarsely chop 1 tomato.
4. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt.
5. Cook, stirring frequently, until the tomato cooks down, about 5 minutes.
6. Let cool slightly.
7. Coarsely chop the remaining 3 tomatoes.
8. Mix with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
9. Toss mixed greens in a large bowl with the bean mixture, half the fresh salsa and 1/2 cup cheese.
10. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

olive oil, onions, corn fresh, tomatoes, brown rice, black beans, chili powder, oregano, salt, cilantro freshly, salsa prepared, mixed salad greens, pepper, tortilla chips, limes wedges

Taken from recipeland.com/recipe/v/veggie-taco-salad-50829 (may not work)