Vegetarian Taco Salad

Vegetarian Taco Salad 

Serves 6 

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped 

2 ears corn, kernels cut off 

8 oz. tempeh, cubed 

1 (15 oz.) can kidney beans, rinsed and drained

1 tablespoon taco seasoning (this is the amount of heat my family can handle, add more to your taste)

8 oz. romaine lettuce salad

1 avocado, peeled, pitted, and sliced 

1 cup halved cherry tomatoes 

1/4 cup grated sharp white cheddar cheese

1/4 cup fresh cilantro, chopped

1 lime, sliced for garnish (optional) 

1 bag tortilla chips 

favorite salad dressing

Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and tempeh, and saute another 2 minutes, or until corn is tender. Add beans,  taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature. 

Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing.