Categories: Beans, June2012, Salads, Summer, Tex-Mex, Whole Grains

Ingredients

• 2 Tbs EVOO
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels or frozen, thawed
• 4 large tomatoes, divided
• 1 1/2 cups cooked long-grain brown rice
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 Tbs chili powder
• 1 1/2 tsp dried oregano, divided
• 1/4 tsp 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, divided
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Directions

1. 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 the rice, beans, chili powder, 1 tsp oregano and salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

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

3. 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.

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