Ingredients
8 taco shells
5 1/2 tbsp. Cooking oil
2 c. drained and rinsed kidney beans (from one 19-ounce can)
c. tomato salsa
3/4 tsp. salt
1 1/2 tbsp. Wine vinegar
3/4 tsp. Dijon mustard
1/4 tsp. fresh-ground black pepper
1/4 tsp. chili powder
1/4 c. Chopped cilantro (optional)
1 head romaine lettuce
2 large tomatoes
1 avocado
1/4 lb. Cheddar cheese
1 roasted chicken
c. black olives
Preparation
Step 1Heat the oven to 350°F. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.Step 2In 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.Step 3In 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.Step 4To 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.Step 5Wine Recommendation: The forceful flavor of cheddar cheese and the saltiness of the olives will go very nicely with a crisp and lively sauvignon blanc from California.
