Pinto Bean Tortilla Salad

Step 1

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.

Step 2

Make the salad: Line a plate with paper towels.

Step 3

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.

Step 4

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.