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Pinto Bean Taco Salad
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Pinto Bean Tortilla Salad
Washington Post

SERVINGS: n.' Tested size: 2-3 servings

INGREDIENTS

FOR THE CILANTRO VINAIGRETTE
2 tablespoons lightly packed fresh cilantro leaves,
coarsely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 garlic clove, coarsely chopped
1/2 teaspoon granulated sugar
1/4 teaspoon fine sea salt, plus more to taste

*FOR THE SALAD [see note below]
1/2 cup peanut oil, for frying
Three (6-inch) corn tortillas or 4 generous handfuls of
Torilla chips
6 cups (about 8 ounces) lightly packed, torn romaine
lettuce leaves
1 1/2 cups cooked or canned no-salt-added pinto beans
(from one 15-ounce can), drained and rinsed
3 scallions, trimmed and thinly sliced on the diagonal
1/2 cup vegan or dairy feta cheese, crumbled
1/2 cup oil-packed sun-dried tomatoes, sliced

DIRECTIONS

Make the vinaigrette:
Combine the cilantro, olive and canola oils, vinegar, garlic,
sugar, and salt in a blender; puree until smooth. Taste and add
more salt as needed.Cǻ

*Make the salad
Line a plate with paper towels.
In a large skillet over medium heat, heat the oil until
shimmering. Add 2 or 3 tortillas (or as many as will
comfortably fit); fry them on each side until crisp and golden
brown, 1 to 2 minutes. Lift each tortilla with tongs and let
the excess oil drip off, then transfer it to the
paper-towel-lined plate. Working in batches, repeat with the
remaining tortillas. Let the tortillas cool, then break them
into bite-size pieces.

In a large bowl, toss the tortilla pieces with the lettuce,
beans, scallions, feta, tomatoes, and 1/4 cup of the
vinaigrette. Add the remaining vinaigrette, if desired, or
reserve for another use.

*Note: This is even easier than frying the 2 or 3 tortias: You
can substitute frying the 2 or 3 tortillas with about 4
generous handfuls of purchased "Tortia chips" or 4 or 5
"left-over" unused tortia shells from a Taco kit, just
break them up into chunks with your hands. We seem to
always have them on hand.
JK


FIDOGAZETTE Vol 14 No 17 Page 4 April 29th, 2020


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