Veggie Taco Salad

Directions

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 ¼ teaspoon salt.

Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes.

Mix with cilantro, salsa and the remaining ½ teaspoon oregano in a medium bowl.

Toss mixed greens in a large bowl with the bean mixture, half the fresh salsa and ½ cup cheese.

Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.