Taco salad

Vegetarian taco salad: To make it ahead, prepare the recipe through Step 1, cover and refrigerate for up to 3 days. (Ken Burris/EatingWell/TMS)

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime.

Vegetarian Taco Salad

Yield: 6 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

2 tablespoons extra-virgin olive oil

1 large onion, chopped

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

4 large tomatoes

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

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

1 tablespoon chili powder

1 1/2 teaspoons dried oregano, divided

1/4 teaspoon 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

2 1/2 cups coarsely crumbled tortilla chips