Vegetarian Taco Salad

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
475
FAT
47%
CHOL
5%
SOD
46%

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Ingredients for 6 servings

2 1/2 cups coarsely crumbled tortilla chips

1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed

1/4 teaspoon salt

Lime wedges for garnish

2 tablespoons extra-virgin olive oil

1/2 cup chopped fresh cilantro

1/3 cup prepared salsa

1 15-ounce can black, kidney or pinto beans, rinsed

1 large onion, chopped

1 1/2 teaspoons dried oregano, divided

1 tablespoon chili powder

1 1/2 cups cooked long-grain brown rice (see Tip)

4 large tomatoes

1 cup shredded pepper Jack cheese

2 cups shredded iceberg or romaine lettuce

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