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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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