Updated bean salad is something special
White, black, kidney, chickpeas - it doesn’t matter. Punchy vinaigrette enhances flavor.
Ilearned that beans are great in salads from a very young age. My mom made something she called Texas Salad when I was growing up, and red kidney beans starred in it, along with iceberg lettuce, crushed Fritos, shredded cheddar and bottled French dressing. I loved it on the first day — not so much on Day 2, 3 or 4, if it lasted that long.
Many years ago, I celebrated her by updating it, using romaine, tortilla chips, feta, slow-roasted or sundried tomatoes, and a delectable cilantro vinaigrette. And I switched from kidney to black beans. More recently, I’ve been making it with pintos instead. But all along, I’ve known the truth: With all that other great flavor and texture going on, the kind of beans here is possibly the least important thing.
Chickpeas would be swell, white beans would
be good — and any number of lesscommon heirloom beans would bring their own special something to this party. Make it with what you have.
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 ½ teaspoon granulated sugar ¼ teaspoon fine sea salt, plus more to taste
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.
BEAN SALAD
½ cup peanut oil, for frying Three (6-inch) corn tortillas 6 cups lightly packed, torn romaine lettuce leaves
1½ 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
½ cup vegan or dairy feta cheese, crumbled
½ cup oil-packed sun-dried tomatoes, sliced Line a plate with paper towels or a clean dish towel.
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 towel-lined plate. Working in batches if needed, 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
¼ cup of the vinaigrette. Add the remaining vinaigrette, if desired, or reserve for another use. Serves 2 to 3.
Calories: 465; total fat: 27 g; saturated fat: 4 g; cholesterol: 0 mg; sodium: 408 mg; carbohydrates: 44 g; dietary fiber: 13 g; sugars: 6 g; protein: 13 g.