Tex-Mex Tortilla and Black Bean Salad

Step 1

1 Make the vinaigrette: In a blender, combine the cilantro, olive and canola oils, vinegar, garlic, sugar and salt, and puree until smooth

Step 2

2 Taste, and season with more salt, if desired

Step 3

3 You should get about 3/4 cup

Step 4

4 Make the salad: Line a plate with paper or clean kitchen towels

Step 5

5 In a large skillet over medium heat, heat the peanut oil until shimmering

Step 6

6 Working in batches, fry 2 or 3 tortillas (or as many as will comfortably fit) at a time until crisp and golden brown, 1 to 2 minutes per side

Step 7

7 Lift each tortilla with tongs and let the excess oil drip off, then transfer to the towel-lined plate

Step 8

8 Repeat with the remaining tortillas

Step 9

9 Let the tortillas cool, then break into bite-size pieces

Step 10

10 In a large bowl, toss the tortilla pieces with the lettuce, black beans, scallions, feta, tomatoes and 1/2 cup of the vinaigrette

Step 11

11 Taste, and add the remaining 1/4 cup of the vinaigrette, if desired, or reserve for another use

Step 12

12 Serve right away