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Vegetarian Taco Salad

September 3, 2013


Women want two things: good jeans, and good genes! Luckily, this recipe for Vegetarian Taco Salad will help you achieve both! Boost your metabolism and immunity defense with whole grains, colorful veggies, and zesty spices. Feel fab and fit in your favorite new pair of Spring 2014 jeans thanks to Eating Well!


Number of Servings



Preparation Time

20 min



• 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



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