Nobody will miss the meat in this colorful, zesty vegetarian taco salad.
The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime.
Recipe by Nancy Baggett for EatingWell.
Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
Coarsely chop 1 tomato.
Cook, stirring frequently, until the tomato cooks down, about 5 minutes.
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.
Remove from the heat and let stand, covered, for 10 minutes.
Makes 1 1/2 cups.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
