UACES Facebook Classic Taco Salad
skip to main content

Summer Taco Salad

by Lindsey Sexton - July 24, 2020

  • 1 onion, chopped
  • 2 cups frozen corn
  • 3 large tomatoes, diced
  • 1 (15 oz.) can beans, drained
  • 1 cup cooked brown rice
  • 1—2 teaspoons chili powder
  • ¼ cup chopped fresh cilantro (optional)
  • ½ cup salsa
  • 1 head romaine letuce, chopped
  • Sour cream or Greek yogurt (optonal)
  1. Heat small amount of water or vegetable broth in large nonstck skillet over medium heat.
  2. Add onion and corn and cook untl the onion begins to brown, about 5 minutes.
  3. Remove from heat and add diced tomatoes, beans, rice, chili powder, and oregano. Stir to combine.
  4. Mix cilantro into salsa.
  5. Toss letuce in a large bowl with the bean/rice mixture.
  6. Serve with salsa.
  7. Garnish with lime wedges, fresh jalapeños, sour cream or yogurt. (Optional)