Ingredients

2 tablespoons  extra-virgin olive oil 1   large onion, chopped 1 1/2 cups  fresh corn kernels (see Tip) or frozen, thawed 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 Tip: Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

Description

Vegetarian Taco Salad, Recipe

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