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!

Ingredients:
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
Directions:
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