Tumbleweed, Pinto Bean, and Wild Rice Salad

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 3/4 cup Dried pinto beans
• 1 1/2 cup Tumbleweed greens or curly endive, or fennel tops
• 1 1/2 cup Cooked wild rice
• 3/4 cup sunflower oil
• 3 tbl Herb flavored red wine vinegar
• 2 tbl Chopped fresh chives
• 2 sm garlic cloves, peeled
• 1/4 tsp black pepper
• 1/8 tsp salt
• chive blossoms for garnish

[edit] Directions

• Soak the Beans overnight in water to cover.
• In the morning, drain the Beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover.
• Bring to a boil over high heat, then reduce the heat and simmer several hours until the Beans are soft and the skins begin to split.
• Add water when necessary to keep the Beans from drying, and stir occasionally to prevent them from burning and sticking.
• Remove from the heat, drain, and allow to cool.
• In a bowl, toss together the greens, Beans and rice.
• Cover and chill in the refrigerator at least 30 minutes.
• In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt.
• Blend at high speed until the chives and garlic are finely pureed.

[edit] See also