Subj : FidoGazette Vol 14 no 17 Page: 4
To   : All
From : Janis Kracht
Date : Mon May 04 2020 17:22:44

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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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