Southwestern Tortilla Salad Recipe - Cooking Index
Southwestern Tortilla Salad Recipe - Cooking Index
This Tex-Mex favorite comes together in minutes. You'll be surprised by how quick and easy it is to make your own refried beans -- and how much better they taste than the ready-made variety.
Courses: Salads| 8 | Taco shells | |
| 5 1/2 tablespoons | 82ml | Cooking oil |
| 2 cups | 320g / 11oz | Drained and rinsed kidney beans |
| = (from one 19-oz can) | ||
| 1/3 cup | 20g / 0.7oz | Tomato salsa |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 1/2 tablespoons | 22ml | Wine vinegar |
| 3/4 teaspoon | 3.8ml | Dijon mustard |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Chili powder |
| 1/4 cup | 4g / 0.1oz | Chopped cilantro - (optional) |
| 1 | Romaine lettuce - shredded | |
| 2 | Tomatoes - chopped (large) | |
| 1 | Avocado - cut thin slices | |
| 1/4 lb | 113g / 4oz | Cheddar cheese - grated (abt 1 cup) |
| 1 | Roasted chicken - bones and skin | |
| Removed, meat shredded - (abt 1 lb meat) | ||
| 1/3 cup | 78ml | Black olives - halved and pitted |
| = (such as Kalamata) |
Preheat the oven to 350 degrees. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.
In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and 1/4 teaspoon of the salt. Cook, mashing with a potato masher, for about 5 minutes.
In a small glass or stainless steel bowl, whisk together the vinegar, mustard, pepper, chili powder, and the remaining 1/2 teaspoon salt. Add the remaining 4 1/2 tablespoons oil, whisking. Add the cilantro.
To serve, spread one side of the taco-shell halves with the refried beans and put four on each plate. Top with layers of the lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.
This recipe yields 4 servings.
Source:
Cookbook Digest, May/Jun, 1999
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