Draggingtree Posted March 27, 2020 Share Posted March 27, 2020 Pinto Bean Tortilla Salad Serves 6 This is my updated version of my mother’s “Texas Salad,” which she made for special occasions when I was growing up in West Texas. The vinaigrette can be refrigerated in an airtight container for up to 1 week. To save time, feel free to use your favorite store-bought tortilla chips instead of frying your own. After they are fried, the tortillas can be stored in an airtight container at room temperature for up to 3 days. Cilantro Vinaigrette(Makes about 3/4 cup) 1/4 cup lightly packed cilantro leaves, coarsely chopped1/4 cup extra-virgin olive oil1/4 cup canola oil1/4 cup red wine vinegar1 garlic clove, coarsely chopped1 teaspoon sugar1/2 teaspoon fine sea salt, plus more as needed 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. Salad 1/2 cup peanut oil, for frying6 (6-inch) corn tortillas12 cups lightly packed, torn romaine lettuce leaves3 cups cooked or canned no-salt-added pinto beans (from two 15-ounce cans), drained and rinsed6 scallions, thinly sliced on the diagonal1 cup Herb-Marinated Tofu Feta (recipe follows) or your favorite vegan or dairy feta cheese, crumbled3/4 cup oil-packed sun-dried tomatoes, sliced Line a plate with paper towels. Pour the peanut oil into a large skillet over medium heat. Once the oil starts to shimmer, 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. Toss the tortilla pieces with the lettuce, beans, scallions, feta, tomatoes, and 1/2 cup of the vinaigrette in a large serving bowl. Add the remaining 1/4 cup of the vinaigrette, if desired, or reserve for another use. Serve immediately. Herb-Marinated Tofu FetaMakes about 3 cups This has the creaminess, tang, and saltiness of good feta, making it just the right finishing touch for so many bean dishes, including—of course—tacos. It gets better the longer it marinates. Note: Use firm, not extra-firm tofu, for the creamiest result. 1 (14-ounce) package water-packed firm tofu (preferably sprouted), drained1/4 cup fresh lemon juice1/4 cup apple cider vinegar1/4 cup extra-virgin olive oil, plus more for storing2 tablespoons mild white miso2 tablespoons nutritional yeast1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper4 strips of lemon peel1 rosemary sprig2 sprigs of fresh thyme2 sprigs of fresh oregano Wrap the tofu in paper towels and microwave on high for 1 minute. Unwrap, rewrap with fresh paper towels, and repeat. Unwrap, let cool, and cut into 1/2-inch cubes. While the tofu is cooling, in a medium bowl whisk together the lemon juice, vinegar, olive oil, miso, nutritional yeast, salt, and pepper. Transfer the tofu to a tall jar and pour the marinade over it. Stuff in the lemon peel, rosemary, thyme, and oregano, cover, and refrigerate for at least 2 hours before using, turning the jar upside down and back a couple of times (to make sure the tofu gets coated). Store in an airtight container in the refrigerator for up to 2 weeks. Link to comment Share on other sites More sharing options...
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