Saturday, May 29, 2004

Speedy and Summery

Taco salad with corn on the cob
Lacto-ovo and vegan options

This is a great meal that has that summery feel to it! Thanks to the beans and chips in the salad, it includes a complete protein as well as plenty of veggies.

Corn on the Cob
Pre-heat oven to 350. When oven is heated, place unhusked corn on the oven rack and bake 20-30 minutes (until husks are slightly brown and shriveled). After removing from the oven, husk -- be sure to use a hot pad or mitt to protect your hands from the steam. Delicious by itself, with no added seasonings!

Taco Salad
1 bag salad mix (or 1 head lettuce, chopped)
1 can chili beans, undrained
2 tomatoes, chopped
1/2 lb. shredded cheese (optional)
1/2 bag corn or tortilla chips

Combine all ingredients, adding chips just before serving.