Tumbleweed, Pinto Bean, And Wild Rice Salad

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You can speed this up with canned pinto beans instead.

Mari

 

 

 

Tumbleweed, Pinto Bean, And Wild Rice Salad

 

3/4 cup dried pinto beans

1 1/2 cups tumbleweed greens or curly endive, or

fennel

1 1/2 cups cooked wild rice

3/4 cup sunflower oil

3 tablespoons herb flavored red wine vinegar

2 tablespoons chopped fresh chives

2 small garlic cloves, peeled

1/4 teaspoon black pepper

1/8 teaspoon salt

chives chopped for garnish

 

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. Pour the dressing over the salad, toss,

and garnish with chopped chives.

 

 

 

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