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We’re still on our “bold flavors” kick and this completely qualifies as a bowl of “not-at-all-boring.” I really enjoyed this Meatless Monday Taco Salad and find it interesting and fun when a recipe exceeds expectations. I guess anything with taco chips gets an automatic pass with me – and salsa too!
Our garden tomatoes are doing great and we eat them at least twice a day. There is nothing better than homegrown tomatoes so this is another great way to enjoy them before they’re gone. Fresh corn, cooked brown rice, black beans, onion and cilantro give this taco salad plenty of fiber and fresh flavor.
Don’t forget to PIN to your favorite Meatless Monday board!
A deliciously spiced vegetarian salad layered with summer fresh corn and tomatoes
- 3 tablespoons olive oil
- 2 cups thin sliced green cabbage
- 1 onion, chopped
- 2 ears fresh summer corn, kernels removed to make about 2 cups
- 4 large tomatoes
- 1/2 cup long-grain brown rice
- 1 15- ounce can black beans, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon Sriracha dry seasoning
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup prepared salsa
- 2 cups romaine lettuce, shredded
- 1 cup shredded white cheddar cheese
- 3 cups crumbled tortilla chips
- 1 avocado, diced and tossed with the juice from 1 lime
- Lime wedges for garnish
- Place the rice in a medium saucepan and cover with 1 cup of water. Bring the rice and water to a boil over high heat. Stir and reduce the heat to low, cover and cook for about 35-45 minutes or until all water has been absorbed. Uncover, cool slightly and set aside.
- Pour the olive oil in a large non-stick skillet and place over medium heat. Add the chopped onion and corn kernels and cook, stirring occasionally, for about 5 minutes.
- Add the shredded cabbage and sauté for a few minutes or until the cabbage starts to wilt. Coarsely chop 1 tomato and add it to the corn mixture along with the black beans, cooked rice, chili powder, Sriracha seasoning, 1 tablespoon water, 1 teaspoon oregano and salt. Cook, stirring occasionally, for 5 minutes or until the tomatoes start to break down. Add another tablespoon of water if the mixture seems dry. Remove from the heat and cool slightly.
- Chop the last 3 tomatoes and place in a medium bowl. Add the cilantro, prepared salsa, and 1/2 teaspoon oregano.
- In a large bowl toss the lettuce with the bean mixture together until combined. Add half the salsa and half the grated cheese.
- Serve topped with crumbled tortilla chips, diced avocado, and shredded cheese. Garnish with lime wedges and pass around the remaining salsa.
- The corn and rice mixture can be prepared ahead of time and refrigerated until ready to serve. Warm slightly before serving.
- Store bought salsa and frozen corn both are great alternatives to speed up the process.
Recipe adapted from EatingWell: May/June 2010
- 2 cups chopped tomatoes
- 1/2 small red onion, sliced
- 1 jalapeno, seeds and ribs removed, rough chopped
- 1 Serrano pepper, seeds and ribs removed, rough chopped
- 1/4 cup fresh cilantro leaves
- 2 cloves garlic, peeled and crushed
- Juice from 2 limes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- In the bowl of a food processor, combine the onion, peppers and garlic. Process until chopped. Add the tomatoes, lime juice, cilantro, cumin, sugar and salt. Pulse until mixture is combined, but still slightly chunky. Store in an airtight container.
Happy Monday! Hope you have a terrific week. Thanks so much for stopping by!