Fresh Corn and Black Bean Taco Salad

Use this vegetarian Corn and Black Bean Taco Salad
recipe as a template for creating your own versions:
use pinto beans and rice, use anaheim or poblano.
The corn and black bean mixture will keep
well in the refrigerator for about 2 days.

Ingredients:
1 tsp olive oil
1 medium onion (diced)
1 medium green bell pepper (diced)
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 ear corn (kernels cut from cob)
1 15 ounce can no salt added black beans (drained and rinsed)
1/4 cup water
2 ounces unsalted tortilla chips
3 cups iceberg lettuce (sliced thin)
1 large tomato (sliced into small wedges)
2 ounces reduced fat Monterey Jack cheese (shredded)
2 Tbsp reduced fat sour cream

Directions:
Place a large skillet over medium heat and add the oil.
Add the diced onion. Cook, stirring frequently,
until the onions begin to soften. Add the green bell pepper,
chili powder, cumin and salt. Cook for about 3 minutes
until the peppers begin to soften.
Add the corn and cook for about 3 minutes.
Add the black beans and the water and continue cooking
for about 7 - 10 minutes over medium heat until the water is almost evaporated. Remove from the heat, let cool and then refrigerate.
While the corn and black bean mixture is cooling slice the
lettuce and the tomatoes. Shred the cheese.
When ready to assemble place the broken
taco shells in the bottom of a large bowl.
Top with the lettuce and then the corn and black bean mixture.
Arrange the tomato wedges around the edges.
Top with the shredded cheese,
then spoon the sour cream on top and serve.