INGREDIENTS

12 oz. Pre-Shucked Edamame , blanched and chilled   
24 oz. Canned Black Beans , drained and rinsed 
12 oz. Heirloom Tomatoes , chopped 
24 oz. Fresh Yellow Corn on the Cob , grilled and kernels removed 
12 oz. Roasted Red Bell Peppers , chopped 
Tarragon-Lemon Vinaigrette , see related recipe 
 Salt and Pepper to taste  
24 each  7" Yellow Corn Taco Shells (10112)  
7 1/4 oz. Cooked Peppered Bacon , chopped 
7 1/4 oz. Goat Cheese , crumbled 

DIRECTIONS

1.) Combine edamame, black beans, tomatoes, corn and roasted peppers in a mixing bowl, toss with tarragon-lemon vinaigrette. Season with salt and pepper, reserve chilled for assembly.

2.) For one order; spoon 3.5 ounces of vegetable mixture into 2 Mission® Taco Shells and garnish with 0.3 ounce chopped bacon and 0.3 ounce goat cheese. Serve with a small mixed green salad. Repeat for remaining taco shells

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